

ClassHi]_3jQ£L4 

Book _JP4 

Copyright N° 




COPHUGIIT DEPOSIT. 










I 



The Nation's Food 

A Statistical Study 
of a Physiological and Social Problem 



By 

Raymond Pearl, Ph.D., Sc.D., LL. D. 

Professor of Biometry and Vital Statistics, School of Hygiene and 

Public Health, Johns Hopkins University 

Sometime Chief of the Statistical Division, 

United States Food Administration^! 

i 



PHILADELPHIA AND LONDON 

W. B. SAUNDERS COMPANY 

1920 



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4- 



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<Y 




Copyright, 1920, by W. B. Saunders Company 




MAR -4 1920 



PRINTED IN AMERICA 

©CI.A565096 




I 



MY FRIEND, "THE CHIEF," 
HERBERT CLARK HOOVER 

IN TOKEN OF MY 

GREAT ADMIRATION AND 

AFFECTION FOR ONE WHOSE 

NOBILITY OF CHARACTER 



AND BRILLIANCY OF INTELLECT 

ARE EQUALLY OUTSTANDING, 

THIS BOOK IS DEDICATED 



PREFACE 

This book grew out of the author's work as Chief of the Statis- 
tical Division of the United States Food Administration from June 
11, 1917 to March 1, 1919. When plunged into the business of 
making war it was found in this country, as it had been in every 
other of the fighting nations, that many data were lacking which 
were essential to any reasonable prediction as to what the food 
position was going to be with the passage of time. The work of the 
Statistical Division of the Food Administration in its early days 
was chiefly a desperate struggle to get some sort of approximation 
to an answer for such questions as: " What is our normal consump- 
tion of milk?" "How much wheat can we spare for export?" 
"How much meat must be conserved to meet export demands 
and still not injure physiologically the home population?" 

As time passed and the organization of the food producing and 
distributing agencies of the country was perfected, we came to 
possess unique sources of information from which questions like 
the above could be answered. Still more broadly it was perceived 
that we had better material than had ever been available before on 
which to attempt a thorough and searching statistical survey of 
the food resources and food consumption of the United States. In 
the summer of 1918 I began the task of putting together the material. 
It has proved a far greater labor than was anticipated. 

No attempt has been made to discuss the related literature. 
This omission is deliberate. For the United States certainly a 
statistical analysis of the sort here attempted is pioneer work. 
In my opinion what is most wanted, is a careful, critical, clear and 
unbiased presentation of the statistical data, rather than my 
opinion as to their interpretation. The data comprised in this book 
have interest and significance, it is believed, for a wide range of 
specialists, including certainly the student of agricultural problems, 
of nutritional physiology, of economics, of sociology, and of com- 
merce. The point of view of the writer has been to act as the hod- 
carrier to these various specialists, delivering to them a mass of 
carefully made bricks, believed to be solid and true. From these 

9 



10 PREFACE 

bricks they can build whatever structures they like, far better than 
the statistical hodsman could hope to. 

At this point 1 wish to acknowledge my indebtedness to my loyal 
assistants in the Statistical Division of the Food Administration, 
Dr. Frank M. Surface, Mr. Stephen Chase, Mr. Mortimer B. Lane, 
and Mr. John Rice Miner, without whose aid this work could not 
have been completed for many months, if not years, and without 
whose advice on many technical points the results wouid have been 
far from having that degree of reliability which I think they now 
possess. The diagrams are the work of Mr. Rudolph von Huhn, 
whose untiring efforts to make the most significant graphical repre- 
sentations of the data have enhanced the value of the work to the 
reader. 

Finally, I wish to pay tribute to my Chief in the Food Adminis- 
tration, Mr. Herbert Clark Hoover, whose never-failing interest 
in the project, whole-hearted encouragement of its prosecution, and 
penetrating criticism of the results at all stages, contributed much 
to whatever measure of success may have been attained in the 
investigation. Such keen and just insight into the problems and 
methods of scientific research as is an integral part of Mr. Hoover's 
daily thought and life, is as rare among great administrators as it 
is welcome. 

Raymond Pearl. 
February, 1920. 



CONTENTS 



Chapter I 

Page 

The Food Problem 17 



Chapter II 
The Plan 26 

Chapter III 
The Primary Food Pkoduction of the United States 31 

Chapter IV 
The Secondary Food Production of the United States 58 

Chapter V 
Total Human Food Production 75 

Chapter VI 
Gross Imports of Primary and Secondary Foods 95 

Chapter VII 
Gross Exports of Primary and Secondary Foods 123 

Chapter VIII 

Net Imports and Net Exports of Primary and Secondary Human 
Foods 175 

Chapter IX 
The Consumption of Human Food in the United States 209 

Appendix. The Consumption of Nutrients by Domestic Animals in 
the Form of Feeds and Fodders 261 

Index 269 

11 



LIST OF ILLUSTRATIONS 



Fig. Page 

1. Food map of Europe 18 

2. Diagram showing exports of essential nutrients to Western Allies, 

United Kingdom, France and Italy, before and since the beginning 

of the war 25 

3. Showing the course of production of primary food materials since 

1911 55 

4. Showing the course of production of secondary food materials since 

1911 73 

5. Diagram showing relative increase in average annual human food pro- 

duction in the war years as compared with prewar 77 

6. Diagram based on Table 14 to show graphically the net nutrients in 

human food, of primary and secondary origin 80 

7. Diagrams showing the relative importance of the different main groups 

of human foods, in the production of nutrients in the United States 84 

8. Diagram showing the relative importance of the different human food 

commodities in the production of protein in the United States 90 

9. Diagram showing the relative importance of the different human food 

commodities in the production of fat in the United States 90 

10. Diagram showing the relative importance of the different human food 

commodities in the production of carbohydrate in the United 
States 91 

11. Diagram showing the relative importance of the different human food 

commodities in the production of energy values (calories) in the 
United States 91 

12. Showing the course of gross imports of primary food materials since 

1911 109 

13. Showing the percentages which total primary food imports are of total 

domestic production of primary foods 110 

14. Showing the course of gross exports of primary food materials since 

1911 147 

15. Showing the percentage changes during the successive years in the ratio 

between gross exports and production of nutrients in the United 
States in the form of primary human foods 149 

16. Showing the course of gross exports of secondary food materials since 

1911 151 

17. Showing the percentage changes, during successive years, in the ratio 

between gross exports and the production of nutrients in the United 

States in the form of secondary human foods 153 

13 



14 LIST OF ILLUSTRATIONS 

Fig. Page 

18. Diagram showing the relation between annual average production and 

annual average gross exportation of all human foods and their calory 
content, in prewar years and in the war period 156 

19. Diagram showing the relation between annual average production and 

annual average gross exportation of protein, fat and carbohydrate 

in human foods in prewar years and in the war period 156 

20. Showing the course of total human food exports since 1911 158 

21. Diagram showing the relative importance of different commodities in 

the gross exports of protein in human foods 171 

22. Diagram showing the relative importance of different commodities in 

the gross exports of fat in human foods 171 

23. Diagram showing the relative importance of different commodities in 

the gross exports of carbohydrate in human foods 172 

24. Diagram showing the relative importance of different commodities in 

their contribution to the caloric content of exported human 
food 173 

25. Showing the course of net foreign imports of human foods (consumed in 

the United States) since 1911 195 

26. Showing the net exports and imports of all human food commodities 

from 1911 to 1918 204 

27. Showing the protein, fat, and carbohydrate content of the net exports 

and imports of human foods in the United States, 1911 to 1918 204 

28. Net exports and imports of vegetable oils used as human food since 

1911-12 206 

29. Net exports and imports of dairy products since 1911-12, expressed in 

terms of calories 207 

I 30. Showing the course of human food consumption in the United States 

from 1911 to 1918. Absolute figures in metric tons 220 

31. Relative curves for human food consumption. The figure for the year 

1911-12 is taken as 100 in each case and the relative figure for each 
year calculated to that base 221 

32. Diagram showing the percentages of the total nutritional intake of the 

American people derived from primary and secondary sources 223 

33. Diagram showing the relative proportions of the American and the 

British food intake derived from animal sources (exclusive of 
fish) 224 

34. Showing the percentage contribution of the different great food com- 

modity groups to the nutritional intake of the United States, for (a) 

six years before our entry into the war, and (b) 1917-18 230 

35. Diagram showing the increase or decrease in food consumption in 1917- 

18 as compared with the average of the preceding six years 231 

36. Diagram showing the percentage of the total protein consumed in the 

United States contributed by each of 23 commodities 237 

37. Diagram showing the percentage of the total fat consumed in the 

United States contributed by each of 23 commodities 238 

38. Diagram showing the percentage of the total carbohydrate consumed 

in the United States contributed by each of 23 commodities 239 



LIST OF ILLUSTRATIONS 15 

Fig. Page 

39. Diagram showing the percentage of the total energy value of the 

food consumed in the United States contributed by each of 23 
commodities 240 

40. Showing the percentage increase or decrease in consumption in 1917- 

18 as compared with the annual average of the six years preceding. 243 

41. Diagram showing the course of gross consumption of protein, fat and 

carbohydrate in human food from 1911-12 to 1917-18, per adult 
man per diem 249 

42. Diagram showing the energy value in calories of the gross consumption 

of human food, per adult man per day 250 



THE NATION'S FOOD 



CHAPTER I 
THE FOOD PROBLEM 

The substantial truth of the slogan "Food will win the war " 
must now be evident to any thinking person. The relatively enor- 
mous proportion of the total man power involved in direct or indirect 
military activities in all of the belligerent nations except the United 
States, with the heavy involvement of farm man power in this 
country; the disparity between tonnage supplies and needs which 
resulted in a far-reaching dislocation of the normal world trade in 
foodstuffs; the widespread crop reduction below the normal in 
1916 and 1917; and other factors served to make the food problem 
assume a direct military importance in the late conflict, vastly 
greater than it had ever had before. The western world had come 
to look upon its food supply as an inexhaustible thing. Free com- 
munication, both international and national, had made famine or 
anything approaching famine a thing unheard of or undreamed of 
in the part of the world of which we are speaking. Food was to 
be sure sometimes relatively scarce, but that condition only meant 
at the worst high prices for a time. All this the war changed. All 
too many people during the last three years have been brought 
within a threateningly short distance Of the grim specter of famine. 

With the ending of actual warfare and the opening of the stage 
of negotiations on November 11, 1918, the food problem of the world 
became not less, but even more pressing than it had been during 
the war. In the first place the moral and spiritual motive on the 
farmer's part to keep production at a maximum in order to help 
"win the war" ceased at once to operate. In the second place, as 
events have shown, the internal political readjustments which 
are taking place in every country involve a general disorganization 
which is not conducive to the production of maximum crops. Hun- 
ger is a potent stimulus to Bolshevism. But unfortunately Bol- 
shevism is not a good alleviant of hunger. It works in fact quite 
the other way, except for the very short period in which the uprising 
2 17 



18 



THE NATION S FOOD 



masses steal any goods, edible or other, which the classes may hap- 
pen to have on hand. In consequence of the destruction of war, on 
the one hand, and Bolshevism on the other hand, the world food 
problem is made more difficult by the additional burden of countries 
normally food exporting, such as Russia, Germany and Austria, and 
devastated countries like Poland, Northern France, Serbia, etc. 

The food conditions in Europe on December 1, 1918, are shown 
graphically in Fig. 1. 




Fig. 1. — Food map of Europe. 

This diagram shows clearly what a pressing matter the after- 
war food problem is. 

From the beginning of the war Germany realized the menace of 
food shortage. Her very position at the outset, with the certainty 
of an effective blockade sooner or later, made it imperative for her to 
take stock of her food resources, both actual and potential. Hence 
in the report of the Eltzbacher Commission we had the first serious 
attempt at a survey of national food resources. Since that time 



THE FOOD PROBLEM 19 

all of the other principal belligerent countries have carried through 
similar studies, with greater or less critical, scientific acumen. 

It is the purpose of this present book to give as careful and critical 
analysis of the food resources of the United States, as it is possible 
to make with existing information. The need of such a study 
for the United States at this time is greatly enhanced and indeed 
made imperative, by reason of the fact that to an ever-increasing 
degree this country is being called upon to feed Europe. England, 
France, and Italy bore the brunt of the actual fighting for nearly 
four years. This splendid stemming of the tidal wave of mingled 
science and savagery which is Hun warfare, was only accomplished 
at the expense of every form of productivity other than military. 
Especially has agricultural production suffered in these three coun- 
tries because of two factors: first the drawing of agricultural labor 
into the armies, which could not be prevented, on the one hand 
because of the fearful necessity for men at the front, and on the 
other hand because it has not been practically feasible to demon- 
strate to draft officials the essentially skilled character of agri- 
cultural labor. In the second place the enemy occupation of some 
of the best agricultural land, in the case of France and Italy, has 
made tremendous inroads on the national production of foodstuffs. 

With the existing shortage of ocean tonnage, and the enhanced 
needs for what does exist, America becomes almost the only prac- 
tically available source from which may be eked out the diminished 
food resources of the Allies. The extent to which these countries 
have relied upon the United States for food since the beginning 
of the war is not generally recognized. It will be profitable to 
examine cursorily the facts. 

There are here tabulated (Table 1) the total exports to the 
United Kingdom, France, and Italy of each of the more important 
food materials from the beginning of the war until our entrance, 
viz., from July 1, 1914, to April 1, 1917, and for comparison with 
this the total exports of these same commodities to the same coun- 
tries for the first year of participation of the United States in the 
war, April 1, 1917 to April 1, 1918. In subsequent tables these 
commodities are reduced to nutritive units and the three periods 
— before the war, since the beginning of the war until our entrance, 
and our first year as a belligerent, are compared. 

The detailed exports for the two periods, since the beginning of 
the war until our entrance, and our first year in the war, with the 



20 



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THE FOOD PROBLEM 



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period from July 1, 1914 to April 1, 1917 reduced to a yearly aver- 
age, are shown in Table 1. In right-hand columns are given 
the increase or decrease in the year's exports of each commodity 
during our first year as a belligerent. These increases or decreases 
are shown both in absolute and percentage figures. 

It will be noted from the last lines of Table 1, that during our 
first year in the war, the total exports to the Western Allies were 
over 600,000,000 pounds, or 280,000 metric tons, less than the 
average for the preceding years of the war. The percentage figures 
show, however, this was a decrease of only 3.95 per cent. As will 
be shown in subsequent chapters our available food resources 
from which to ship abroad were notably low in 1917-18. 

The figures for wheat show the one really large decrease which 
is, of course, due to the small size of the 1917 crop. Wheat exports 
decreased over 68 million bushels, or 56 per cent, of the average for 
the first years of the war. 1 It is interesting to note that every other 
cereal shows an increase, rice leading with an increase of 153 million 
pounds or 4822 per cent. Wheat flour made a substantial gain of 
7 million barrels or 114 per cent. The increases and decreases were 
made in classes, all the cereals increased except wheat, all the fats 
show quite a marked decrease, as do the dried fruits. Canned beef, 
fresh beef, bacon, and hams and shoulders increased, while pickled 
beef, fresh pork and pickled pork decreased. Condensed milk 
increased over 230 million pounds, or 386 per cent. Refined sugar 
decreased 380 million pounds, or 44 per cent. Linseed oil cake 
and meal exports, which decreased after the beginning of the war, 
again show an increase in 1917-18 of about 87 million pounds, or 
211 per cent. There were no exports of corn oil from April 1, 1917 
to April 1, 1918. 

In order to show that, while the total exports of wheat to our 
Western Allies have decreased, there has been a greater degree of 
concentration, Table 2 has been prepared, which gives for different 
periods the total wheat exports to the Western Allies and to all 
other countries with their percentages of the total exports. 

1 The export figures here used are the official returns of the U. S. Depart- 
ment of Commerce. They do not include shipments to our own Expeditionary 
Forces abroad, or to certain other destinations. More detailed discussion 
of this point will be presented in a later chapter. For the present purpose, 
which is merely to give a general picture of the export situation, these in- 
complete figures will suffice. 



THE FOOD PROBLEM 



23 



Table 2. — Exports of Wheat and Wheat Flour, in Terms of Wheat 

(Bushels) 



Period 


Western 
Allies* 


Other 
countries 


Total 
all countries 


Per cent. 

total to 

Western Allies 


Yearly average for 3 pre- 
war years 


43,322,626 


79,390,160 


122,716,785 


35.3 


Yearly average since the 
beginning of war to April 
1, 1917 


151,186,982 


111,740,770 


262,927,754 


57.5 






Our first year in the war, 
April 1, 1917 to April 1, 
1918 


114,766,614 


39,366,380 


154,132,998 


74.5 






Month of April, 1918 


11,134,633 


1,229,309 


12,363,942 


90.1 



* Includes only United Kingdom, France and Italy. 

For the last column of Table 2 it may be seen that the percentage 
of total exports of wheat to the Western Allies has been steadily 
increasing. During our first year in the war when we exported 154 
million bushels the Allies received 114 million bushels or about 
% of the entire exports. In the month of April, 1918 the United 
Kingdom, France and Italy received over 90 per cent, of all the 
wheat exported. 

Tables 3, 4 and 5 show the total exports expressed in nutritive 
units, (1) for the average of the three years preceding the war, 
(2) for the average of the period from the beginning of the war until 
our entrance, and (3) for our first year in the war. 

Table 3. — Average Annual Exports of Foodstuffs to the Western 
Allies for the 3 Prewar Years, 1912-14, tn Terms of Nutritive 

Units 



Country 


Protein, lb. 


Fat, lb. 


Carbohydrates, 
lb. 


Millions 
of calories 


Per cent, 
of total 
calories 


United Kingdom 


446,943,599 
42,662,833 
25,074,768 


475,390,782 
47,595,837 
50,976,576 


2,366,080,388 
208,837,056 
141,360,767 


7,238,373 
668,645 
524,691 


85.8 
7.9 


Italy 


6.3 


Totals 


514,681,200 


573,963,195 


2,716,278,211 


8,431,709 


100.0 






Totals in metric tons. . . . 


233,458 


260,348 


1,232,096 







24 



THE NATION S FOOD 



Table 4. — Average Annual Exports of Foodstuffs to the Western 

Allies, Since the Beginning of War to April 1, 1917, in Terms of 

Nutritive Units 



Country 


Protein, lb. 


Fat, lb. 


Carbohydrates, 
lb. 


Millions 
of calories 


Per cent, 
of total 
calories 


United Kingdom 


942,566,353 
497,847,876 
344,212,654 


752,467,975 
223,367,549 
100,312,101 


5,148,194,400 
2,995,310,691 
1,924,652,876 


14,504,230 
7,439,886 
4,643,407 


54.6 
28 


Italy 


17.4 






Totals in pounds 


1,784,626,883 


1,076,147,625 


10,068,157,967 


26,587,523 


100.0 


Totals in metric tons. . . . 


809,501 


488,137 


4,566,886 






Per cent, which increase 
of total is of prewar 
average exports 


246.7 


87.5 


270.7 


215.3 





Table 5. — Exports of Foodstuffs to the Western Allies During Our 
First Year as a Belligerent, 1917-18, in Terms of Nutritive 

Units 



Country 


Protein, lb. 


Fat, lb. 


Carbohydrates, 
lb. 


Millions 
of calories 


Per cent, 
of total 
calories 


United Kingdom 

France 

Italy 


1,164,888,208 
309,503,381 
232,033,218 


779,583,693 

173,122,991 

95,546,643 


6,146,285,238 
2,008,217,895 
1,328,367,362 


16,888,623 
5,041,541 
3,305,552 


66.9 
20.0 
13.1 






Totals in pounds 


1,706,424,807 


1,048,253,327 


9,482,870,495 


25,235,716 


100.0 


Totals in metric tons. . . . 


774,029 


475,484 


4,301,402 






Per cent, which increase 
of total is of prewar 
average exports 


231 .5 


82.6 


249.1 


199.2 





In Fig. 2 the facts regarding the exports of essential nutrients 
since the beginning of the war are shown graphically. 

It is apparent that average rate of export of protein and of 
carbohydrates to the Western Allies from the United States in- 
creased after we became an active belligerent, by an amount well 
over 200 per cent, as compared with our prewar exports to these 
same countries. In the case of fat the increase is not nearly so 
great, but still notable enough if considered by itself, amounting 
to over 80 per cent, more than the prewar rate. 

These facts make apparent the necessity for taking such an 
account of stock of our food resources as this book attempts. Great 



THE FOOD PROBLEM 



25 



as this country is in its agricultural power it is not an inexhaustible 
reservoir. We have to feed something over a hundred million people 
at home out of our supply. It is obviously the part of wisdom, 
in the face of lack of knowledge as to how long the excessive demands 
on America for food may continue, to attempt to arrive at as ac- 
curate a balance sheet as possible of what we may count on in the 
way of food, and what we need for ourselves in order to keep this 
population in a sufficiently nourished and hence efficient condition. 
And it must be always remembered that for the next few years at 

Mf/Mtt AASVML aPmrS TO W£ST£/?N MU£S 

MSTff/C TONS 




Fig. 2.— Diagram showing exports of essential nutrients to Western Allies, United 
Kingdom, France and Italy, before and since the beginning of the war. 

least now that the war has ended, the demand from Europe on 
America for food is certain to be extremely heavy, perhaps as 
heavy as during the period of active fighting. The reconstruction 
period seems likely to be a long and painful one. Furthermore 
the neutral countries in Europe, with the cessation of hostilities 
and the lifting of embargoes, will turn perforce to America for 
the replenishment of their sadly depleted food resources. Al- 
together it is apparent that the food problem will be a very real one 
in the life of this country for several years to come. It is the 
chief purpose of this volume to contribute in some degree a critical 
physiological basis for the intelligent discussion of this problem. 



CHAPTER II 
THE PLAN 

The basis of any adequate survey of food resources must be 
essentially physiological, rather than one of commodities or trade. 
The value of foods fundamentally depends upon their content 
of nutrient materials. To get information on how much food a 
nation produces or needs for consumption, which shall be an ade- 
quate guide for the administration of social problems such as 
those created by war, it is necessary to have something more than 
raw crop statistics. Modern research in the physiology of nutri- 
tion has shown that besides a sufficient gross amount of protein, 
fat and carbohydrate, it is necessary to have in a diet which is 
adequately to sustain an individual or a nation a certain amount 
of accessory substances, certain ones of which are generally called 
vitamines. 1 These substances are not uniformly or universally 
distributed among edible materials. Consequently an adequate 
survey of food resources must take into account not alone the 
total supplies and consumption of protein, carbohydrate and fat, 
but also the distribution of these nutrients among the several 
classes of commodities, the vitamine content of which is known, 
in general terms at least. 

So then, specifically, the problems with which this investigation 
has to do are such as these : 

1 . How much protein, fat and carbohydrate is annually produced 
in the United States in forms used, or usable, as human food? 

2. How much of these basic nutrients in forms available for 
human food are imported and exported each year? 

3. What quantities of basic nutrients are annually consumed as 
human food? 

4. What is the distribution of the nutrients produced, imported, 
exported and consumed, among the several classes of food 
commodities? 

1 For general resume's of modern work on the physiology of nutrition, see 
Lusk, G., The Elements of the Science of Nutrition, 3d Edit., Philadelphia, 
1917; McCollum, E. V., The Newer Knowledge of Nutrition; the Use of Food 
for the Preservation of Vitality and Health, N. Y., 1918. 

26 



THE PLAN 27 

5. What proportion of the total nutrient material produced in 
the United States is consumed by domestic animals? 

These problems are at once physiological and social. The war 
situation made it urgently necessary to undertake their solution. 
Properly to attack these problems demanded the working out and 
application of novel methods, because the problems themselves, 
are new. 

The first step obviously is to make a classification of food 
materials, so that one may effectively apply proper statistical and 
physiological methods. Broadly speaking the ultimate sources 
of food are the soil and the sun. The energy derived from the 
sun through the mechanism of the green plant builds up the in- 
organic chemical elements of the soil, air, and water, into compounds 
which can be utilized as food by man, either directly or secondarily 
in the form of the products of animals which have been nourished 
on the primary foods of the plant world. 

For the purpose of statistical analysis all nutritive materials 
produced and consumed fall into one or another of the following 
categories, which are obviously based on the considerations set 
forth in the preceding paragraph. 

I. Primary Foods 

Including all plant materials used as human food or fractions of 
such materials, and all animals or animal products in which the 
animal gets its nourishment from some source other than the pri- 
mary feeds and fodders as defined below, either 

(a) Directly as harvested, with only such sophistication as 
comes from cooking: such as, for example, potatoes, 
fish, oysters. 
(6) In derivative form, where by process of manufacture a 
food product is prepared from a raw plant product: 
such as, for example, wheat flour or cottonseed oil. 

II. Primary Feeds or Fodders 

Including all plant materials or fractions of such materials used 
for the nourishment of domestic animals, either 

(a)- Directly as harvested, such as the coarse grains, or 
(6) In derivative or manufactured form, such as manufac- 
tured feeds. 



28 the nation's food 

III. Secondary Foods 

Including all edible products of animals used for human food, the 
animals being nourished with primary feeds and fodders.' This 
rubric comprises animal foods produced, 

(a) Directly, without involving the death of the producing 

animal, such as, for example, honey, eggs, or milk, and 

( b) Derivatively, involving the death of the animal, such as, 

for example, the meats. 

The basic idea in this classification is, of course, to allocate the nu- 
trient resources of the nation according to the usage made of them. 
We have certain products of the soil, and of the seas and fresh water 
lakes and streams, which are directly produced and directly con- 
sumed as human food. To produce a crop Of potatoes or of cod 
fish or oysters it is not necessary to feed out to the growing crop some 
other crop such as hay or grain. Therefore these are direct, pri- 
mary food products. On the other hand there are many foods such 
as the meats, eggs, etc., where to obtain a pound of protein, or fat, 
or carbohydrate for human consumption it is necessary to use a 
certain amount of other protein, fat, and carbohydrate, primarily 
produced, as fodder or feed. Human food produced in this manner 
is obviously secondarily produced and cannot be allowed to count 
in the net nutritive balance sheet on the same basis as the 
primarily produced food. It is a relatively more expensive form 
of nourishment. 

It is evident that under this classification many raw food mate- 
rials will of necessity fall in part into two or more categories. For 
example, to take the case of wheat, the major part of the raw grain 
is ground into flour and as such used as human food, but in the proc- 
ess of making the flour there is produced a certain amount of feeding 
stuffs, bran, middlings, etc., which only indirectly contribute to 
human nutrition through the products of animals which eat these 
wheat feeds. Finally a certain small proportion of the wheat grain 
is fed directly as such to live stock. Similar considerations apply 
to very many other food materials. That all this adds a consider- 
able complexity to the problem is evident. But it is equally clear 
that if anything approaching reliability in the final result is to be 
attained due regard must be paid to these complicated subdivisions 
in usage of the raw food materials. Otherwise the same nutritive 



THE PLAN 29 

material will be duplicated in the accounting and a misleading result 
reached. 

The general plan of this study has been first to determine as 
accurately as possible from existing official statistics, for each year 
from 1911 to date, the amount of the basic nutrients, protein, fat, 
and carbohydrate, 

(a) produced, 
(6) imported, 
(c) exported, 

classifying the results under the main headings given above. From 
this tabulation as a base one may then proceed to calculations of 
consumption and the like. 

In making up the basic tables each commodity or derivative of 
a commodity has been listed separately and converted as such into 
nutrient values. In the matter of units of measure the following 
general plan has been followed : in all basic tables the quantities of 
production, export and import are first given in the American units 
(bushels, pounds, gallons, etc.) of the original statistics. These 
quantities are then all converted into metric tons. 1 All nutrient 
values, protein, fat, and carbohydrate, are given in metric tons. 
Energy values are expressed in millions of small calories. 2 

Regarding the sources of the basic statistics the following general 
statement may be made here, to be supplemented by more detailed 
statements in subsequent chapters where necessary. For produc- 
tion figures the fundamental sources, in the case of primary products, 
are the successive Year Books of the U. S. Department of Agricul- 
ture. Each volume of this publication carries as an appendix 
statistical tables giving the Department's official figures of crop 
production. A secondary source for crop production figures is 
found in the successive volumes of the Monthly Crop Report of 
the U. S. Department of Agriculture. Its figures are again official 
and form the basis of the tabulations of the Year Book, but fre- 
quently give more detailed information. Reliable statistics of the 
derivative products such as flour, meals, etc., are much more difficult 
to obtain than crop production figures, for the reason that they are 
not officially collected and published. In this field resort has been 

1 The metric ton = 2204.6 lb. 

2 A small calory is the amount of heat necessary to raise 1 gram of water 
1° Centigrade. 



30 THE NATION^ FOOD 

had to a variety of sources, such as trade papers, census returns, 
special ad hoc inquiries of manufacturers,, etc. At the appropriate 
points detailed statements as to how our figures were arrived at 
will be forthcoming. 

Export and import figures are taken from the official reports 
(annual and monthly) of the foreign commerce of the United States 
compiled by the Department of Commerce. In a few cases where 
it has been clear from information available to the Food Adminis- 
tration that the official figures of the Department of Commerce were 
in error we have not hesitated to use other and, as we believe, more 
correct statistics, but in each such case specific notation of the fact 
is made. 

In the computation of nutrient values use has been made chiefly 
of the factors given by Atwater and Bryant. 1 It has been necessary, 
in some cases, to supplement their tables from data given by Leach 2 
and Henry and Morrison. 3 

All calculations in this work have been repeatedly checked 
and every possible precaution taken to guard against error. It is 
too much to hope that so extensive a piece of statistical work should 
be without errors, but I hope that their number is small and their 
net significance in the final results negligible. 

1 Atwater, W. O. and Bryant, A. P., The Chemical Composition of American 
Food Materials (corrected April 14, 1906) U. S. Dept. Agr. Office of Expt. 
Stat. Bulletin 28 (revised edition) 1906. 

2 Leach, A. E., Food Inspection and Analysis, Third Edition Revised and 
Enlarged by A. L. Winton, New York, 1913. 

3 Henry, W. A. and Morrison, F. B., Feeds and Feeding, Sixteenth Edition, 
Madison, 1916. 



CHAPTER III 

THE PRIMARY FOOD PRODUCTION OF THE UNITED 

STATES 

(Commodity References Nos. 1-35) 

We come now to the direct statistical analysis of food resources 
under the first rubric, the primary food materials. At the outset it 
should be understood that the tables in this and subsequent chapters 
do not include every single commodity used as food. Many 
minor and insignificant items are omitted, from necessity. There 
simply are no statistics available for such things as mushrooms, 
wild berries, game, and a large number of other subsidiary food 
items. The omissions, however, are really not a matter of concern. 
The total contribution of these omitted subsidiary items to the 
total nutritional intake of the population is statistically insignificant. 
It undoubtedly does not amount in the aggregate to as much as the 
probable error of the statistics of the staple foods. The endeavor 
has been made to include in the tables every item, of food which 
fulfilled the following two requirements : (a) a significant contribu- 
tion to the national nutrition, and (6) available statistics either 
for an exact determination or a reasonable estimate. 

Table 7 gives for each year from 1911 on the production of 
all the primary food materials produced in the United States for 
which any sort of statistics could be obtained. It is necessary 
for an understanding of the tables that a precise explanation be 
given of each item. 

Before passing to this detailed discussion certain matters of 
general explanation should be presented. 

1. All years, unless otherwise specified in particular cases, are 
fiscal years beginning on July 1 of the first year named and ending 
June 30 of the second named year. This fiscal year is chosen for 
two reasons, viz. : 

(a) It is the period for which all import and export statistics 
are normally compiled by the U. S. Department of Commerce. 

(6) It includes within its limits practically the complete harvest- 
ing period of all crops grown in continental United States. 

31 



32 the nation's food 

2. In the columns giving nutrients, the terms protein, fat, and 
carbohydrate are used in the following senses, which are in accord 
with general usage in works on nutrition : 

(a) Protein. — An arbitrary term used to designate a group of 
chemical compounds assumed to include all the nitrogenous matter 
of the food except the nitrogenous fats. It is quantitatively 
estimated by multiplying the total nitrogen found by analysis by 
the factor 6.25. 

(b) Fat- — Under this term is included the total ether extract. 
The ether extract includes, besides the true fats, fatty acids, nitro- 
genous fats (lecithins), and other related compounds. 

(c) Carbohydrates. — The carbohydrates include sugars, starches, 
cellulose, gums, woody fibers, etc. Carbohydrates are usually 
determined by difference in the analysis of foods. 

3. In no case is any account taken of "carry-over" in the 
production figures at this point. There is no necessity for includ- 
ing figures on " carry-over " when, as in the present study, a period 
of several years in time is included in the statistical analysis. 
Under such circumstances the inclusion of carry-over or invisible 
stock estimates would simply complicate and confuse the result. 
The correct theory of the matter appears to be that in any investi- 
gation of food. resources and consumption over a period of years, 
residual stocks should be regarded as having passed into consump- 
tion or export or both. This they always do sooner or later. Full 
physical proof of this fact was found in the United States in the 
summer of 1918 when the country had no appreciable residual 
stocks of certain important commodities at the end of the crop 
year. A further discussion of "carry-over" in the case of certain 
crops will be given in a later chapter. 

4. Unless otherwise specified in particular cases, use has been 
made throughout of the following general plan of determining 
nutrient values. First there are made necessary general deduc- 
tions from the total crop to cover the loss for food usage resulting 
from any or all of the following general causes : 

(a) Seed for next crop. 

(b) Loss from failure to harvest, and incomplete harvesting, 
frost damage, and other factors lowering, in the field, the total net 
production. 

(c) Nutritional loss from plant diseases or weather injury 
which do not affect the total quantity harvested but do affect the 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 33 

food usage of the product. A good example here is anthracnose 
in beans, which diverts to lower grade food or fodder uses significant 
portions of the harvested crop. 

(d) Loss from vermin (rats, mice, etc.) and other causes in 
storage and transportation, including decay and spoilage of 
perishables. 

(e) Manufacturing losses. 

(/) Diversion to industrial, non-food uses, including the making 
of alcoholic beverages. 

Having made the best estimates possible of such general deduc- 
tions Atwater and Bryant's nutritive factors are applied to the 
residue remaining. Now these authors give, for all foods in which 
there are losses or wastage in cooking or preparation for the table, 
two sets of nutritive factors; one for the food "as purchased/' 
the other for the " edible portion." In both cases the analyses 
are complete (i.e., the percentages add to 100), the percentage of 
"refuse" being put into the "as purchased" as a part of the 
analysis. In consequence one gets the same net amount of protein, 
say, in the apple crop if he applies the Atwater-Bryant " as pur- 
chased" percentage 0.3 to the weight of the whole crop, as he 
will get if he first deducts 25 per cent, from the weight of the 
crop, which is their figure for inedible refuse, and then to the 
balance left applies their "edible portion" protein factor of 0.4. 
Since the net result is the same as we have in all but one case, 
namely fish, used the "as purchased" factor on the whole crop 
remaining after the general deductions above explained. In all 
cases the amounts of protein, fat, and carbohydrate given in the 
tables in this book are net amounts remaining after (a) general 
deduction for seed, crop spoilage and losses, etc., and (6) after 
allowance for refuse in preparing food as purchased for eating. 

We may now proceed to a detailed discussion of the sources, 
significance and corrections of the several items in Table 7. 

GRAINS AND THEIR DERIVATIVE PRODUCTS 

1. Corn Meal (Maize Meal) and Corn Flour. — There are no 

official annual statistics as to the production of corn meal in this 

country. The only available data are the returns of the Census 

of Manufactures 1 made at quinquennial intervals. To arrive at 

1 The exact bibliographical reference to the last volume of the summary 
of this work is "Abstract of the Census of Manufactures, 1914," Washington, 
1917. Detailed chapters regarding special commodities are separately issued. 



34 

annual estimates the following procedure was adopted. To the 
census returns as to production of corn meal and corn flour in mer- 
chant mills for the four years 1899, 1904, 1909, 1914, a parabola was 
fitted by the method of least squares. From the fitted line annual 
figures were read off for the years up to 1917-18. In this last year 
there has been such a marked and abnormal increase in the corn 
milling capacity of the country that another procedure was adopted 
to reach an estimate. For the first six months of the year (July, 
1917 to December, 1917, inclusive) the value was estimated from the 
parabola. For the last six months (January to June, 1918, inclusive) 
the total rated capacity of existing and operating merchant corn 
mills was taken, on the assumption that under the present stress 
of need the mills were operating to full capacity. 

The procedure so far gave the production of corn meal in mer- 
chant mills only. More than in the case of any other grain, corn 
is custom ground. The farmer takes his grain to the mill and pays 
the miller to turn it into meal. The amount of such custom milling 
of corn is too great to neglect. It has, however, been steadily 
decreasing, at least since 1899. In that year 30.5 per cent, of the 
total output of corn meal in the country was ground in custom mills. 
In 1909 this percentage had dropped to 20.7. We have assumed 
that it has continued to decrease at the same rate since that time, 
and have accordingly applied a sliding scale increase to the merchant 
mill output relative to the custom mill to get the total. 

2. Hominy and Grits as Corn. — Again there are no official an- 
nual statistics of production, so that recourse was had to the quin- 
quennial returns of the Census of Manufactures. To the figures 
of output of hominy in merchant mills (in terms of bushels of corn 
used in the manufacture of this product) for the years 1904 ,1909, 
1914 a straight line was fitted by the method of least squares, and the 
values read off for individual years, and by extrapolation after 
1914. There appeared to be no sufficient ground for differential 
treatment of the year 1917-18 in respect of this commodity. Also 
no correction has been made for manufacture of this product in 
custom mills. In 1909 only approximately 1 per cent, of the total 
was so made, and the proportion was decreasing rapidly. 

3. Wheat (Nutrients in Flour). — The basis for the computation 
here was the official statistics as to the wheat crop in successive 
years as given by the Department of Agriculture. For the years 
1911-12 to 1915-16 the crop figures were taken from the U. S. 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 35 

Department of Agriculture Yearbook 1 for 1916, p. 571. For the 
year 1916-17 the crop figure was taken from the Monthly Crop 
Report 2 (U. S. Department of Agriculture) for December, 1917, 
p. 117. For the year 1917-18 the Food Administration estimate 
of the wheat crop, based on its marketing statistics was used. 

Starting with the total crop figures the following deductions 
were made in order to arrive at the net amount available for human 
consumption: (a) the amount used for seed, determined on the 
basis of acreage and the average amount per acre used for seeding 
purposes in the different states; (6) 5 per cent, of the crop to cover 
wastage in storage and transit, loss by vermin, etc.; (c) 2 per cent, 
of the crop to allow for the amount fed to live stock direct. This 
last item, of course, is included later in the computations of fodder 
and feed, but in the present chapter we are dealing strictly with 
human food. The proportion of 2 per cent, of the crop so used is 
the Department of Agriculture's average estimate on the point. 
(d) The amount used in the manufacture of alcoholic beverages. 
This is an extremely small item, amounting to an annual per capita 
consumption of less than 0.006 lb., all of which was stopped during 
our participation in the war owing to the closing of distilleries. 

No deduction is made for industrial non-food or non-fodder uses 
of wheat for the reason that the amount of such use is so insignifi- 
cantly small that anything approaching an accurate estimate is 
utterly impossible. The 5 per cent, general deduction for loss may 
probably be safely regarded as also including any non-food uses 
other than those already allowed for. 

Having made the above mentioned deductions it is assumed that 
the balance remaining is ground into flour and feeds. In Table 
7 the nutrients of the flour fraction of the balance are set down. 

Considerable thought and study has been given as to whether 
a different set of factors for the calculation of the nutrients in the 
flour should not be used for the year 1917-18 in view of the milling 
regulations which required, during the major portion of that year, 
a higher milling extraction of the wheat as flour than had prevailed 
before. It has finally been decided to use the same analytical 
factors for this as other years, because investigation showed that 
the new flour was so nearly identical in chemical composition with 
the old as not to make it worth while to take a different basis of 

1 Hereafter this publication will be referred to by the initials D.A.Y.B. 

2 Hereafter this publication will be referred to by the initials M.C.R. 



36 

computation so far as concerns analysis. We have, of course, made 
allowance for the higher quantitative extraction of the berry to 
flour in 1917-18. 

It might at first thought be supposed that separate account 
should be taken of wheat used in breakfast foods. Consideration 
will, however, make it apparent that this is not necessary in the 
method here followed, because we have included as flour all the 
Wheat which goes into these products, in our method of calculation. 
The only possible criticism which could be made on this point 
would be that the nutritive value of these breakfast foods is dif- 
ferent from flour. The difference, however, is so small, and the 
total amount of wheat which goes into these products is so small 
as compared with what is consumed as flour that no statistically 
significant error is introduced by the method here used. 

4. Oatmeal. — This item includes rolled oats and all other 
products of oats used as human food as well as oatmeal in the strict 
sense. There being no official statistics on the production of these 
commodities the data were collected ad hoc by the Statistical 
Division of the Food Administration from the Oat Millers 7 As- 
sociation. Oatmeal being a derivative product used practically 
only as human food the whole output has been converted into 
nutrient values. 

5. Barley Meal. — This rubric includes all products of barley 
used as human food. The production of barley flour, which is a 
new product in the United States manufactured in commercial 
quantities for general consumption (other than as baby food) 
only during very recent years, has become in that year a very 
significant item. The returns for the production of barley flour 
we have from the Milling Division of the Food Adminstration 
for a portion of the year 1917-18 and have made an estimate for 
the whole year's production from the known data. There being 
no official annual figures on the production of milled barley prod- 
ucts resort has been had again to the quinquennial returns of 
the Census of Manufactures and a straight line fitted by least 
squares to the production figures there given for the years 1909 
and 1914, and the estimated production of individual years read 
off the line, except in the case of 1917-18 as above explained. The 
barley products here dealt with being derivative products, used 
for human food only, the total production has been converted to 
nutrient values. 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 37 

6. Rye Flour. — The same procedure and sources to arrive at 
annual estimates of production were adopted here as in the case 
of barley meal. 

7. Buckwheat Flour. — The same procedure and sources were 
used for this commodity as for rye flour and barley meal and flour, 
except that in the case of buckwheat flour there appeared to be no 
good reason for any differential treatment of the year 1917-18. 

8. Rice. — The crop figures, in terms of cleaned rice, were taken 
for the year 1911-12 and 1912-13 from D.A.Y.B., 1914, p. 590; 
for the years 1913-14 to 1915-16 inclusive from D.A.Y.B., 1916, 
p. 607; and for 1916-17 and 1917-18 from M.C.R., December, 
1917, p. 117. From the total crop was deducted (a) 5 per cent, 
of the crop for wastage and spoilage, (6) the amount used as 
seed, and (c) the amount used in the manufacture of alcoholic 
beverages. The residue after these deductions was converted to 
nutrient values. 

VEGETABLES 

9. Beans. — Official estimates of the bean crop have been pub- 
lished by the Department of Agriculture only since 1914-15. 
In the years before that no data whatever were available. The 
figure for 1915-16 (M.C.R., Sept., 1916, p. 89) was for the 5 prin- 
cipal bean growing states only, New York, Michigan, Colorado, 
New Mexico, California. In later years returns from an additional 
state, Arizona, have been included. The figures given include, how- 
ever, practically the whole of the commerical crop. The 1915-16 
figure is from M.C.R., December, 1917, p. 127, and those for 
1916-17 and 1917-18, ibid., p. 117. For the years prior to 1914 
we have estimated annual production figures to a rough approxima- 
tion, on the general assumption that there has been no very violent 
change in bean husbandry as to acreage planted, methods of 
cultivation, or yield during the last 10 years, and that therefore 
the crops during the past 4 years make possible an approximate 
estimate for the three preceding years. 

In all cases there has been made a deduction of one-fo urth of 
the total crop before converting to nutrients, to allow for (a) seed 
and (b) wastage and spoilage in handling and storage, including 
effects of disease on nutritive values and usage, etc. 

10. Peas (Other Than Canned). — The pea crop in the United 
States harvested as dry grain, as distinct from that harvested 
green for canning, is not large. Unfortunately the Department 



38 

of Agriculture until very recently has never collected statistics as 
to its amount. Consequently in order to get at any approximation 
to the amount of this commodity available for human food we 
are forced to make the best estimate possible from the published 
data for two } r ears only. In M.C.R., May, 1918, p. 51, figures 
are given for the edible dried pea production in the five important 
producing states, Michigan, Wisconsin, Idaho, Washington, and 
Colorado, for the years 1916-17 and 1917-18. These states cover 
practically the whole of the commercial crop. Working from 
these figures and census returns as a basis, estimates have been 
made for the other years. In each case one-fourth of the estimated 
crop has been deducted for seed and lossesTn storage and handling. 
This deduction might seem large, at first thought, but it must be 
remembered that a fair proportion of the dried pea crop goes as 
seed for the green pea crop used in canning. 

11. Potatoes. — The basic statistics for potato production were 
derived from the following sources: 1911-12 to 1915-16 inclusive 
D.A.Y.B., 1916, p. 614; 1916-17 and 1917-18, M.C.R., December, 
1917, p. 117. From the figures as given in these sources we have 
deducted one-third of the cropjn each year to allow for (a) seed 
and (b) spoilage and wastage. The residual values are then con- 
verted to nutrients. 

12. Sweet Potatoes. — The crop statistics for sweet potatoes are 
given in D.A.Y.B., 1916, p. 617, for the years 1911-12 to 1916-17, 
inclusive. For 1917-18 the figure was taken from M.C.R., De- 
cember, 1917, p. 117. A deduction of one-third of jbhe crop is 
made in each year to allow for seed and spoilage and wastage 
in handling. The residue is converted to nutrient values. 

13. Onions. — Statistics on the onion crop were first published 
by the Department of Agriculture for the year 1914-15. The 
sources of the data for that and following years ate: 1914-15, 
M.C.R., November, 1915, p. 73; 1915-16, ibid., August, 1916, p. 80; 
1916-17 and 1917-18, ibid., December, 1917, p. 117. The returns 
are for 13 states (12 in 1914-15) only, but cover practically the 
whole of the commercial crop. The crop of onions is highly variable 
in amount if one may judge from the four years for which figures 
are available. This makes estimating the crop of the missing 
years very difficult. The crops of the missing years, however, 
probably did not deviate far from the average of the four years 
for which data are available. On this basis, conservative estimates, 
erring almost surely in the direction of under-statement, have been 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 39 

made for the three years 1911-12 to 1913-14, inclusive. In all 
cases a deduction of one- fourth of the crop has been made to allow 
for spoilage, loss in storage and transit, etc. 

14. Cabbage. — Cabbage crop statistics were started by the 
Department of Agriculture first for the year 1914-15. The figures 
for that year are given in M.C.R., November, 1915, p. 73. For the 
year 1915-16 the reference is M.C.R., September, 1916, p. 92. 
The data for the last two years are given in M.C.R., December, 
1917, p. 117. The statistics are for the crop produced in nine 
states, but cover practically the whole of the commercial crop. 
Before calculating the nutrients one-third o f the estimated crop 
for each year is deducted for loss in storage and handling. On 
the basis of existing information for the last four years the three 
preceding years have been estimated. • 

15. Canned Peas. — The statistics for the production of canned 
peas were taken from "The Canning Trade Almanac of the Canning 
Industry, 1918" for the years 1911-12 to 1916-17, inclusive. The 
statistics are collected by the National Canned Association under 
the personal supervision of the Secretary, Mr. Frank Gorrell. 
For the last year the production was reported to the Statistical 
Division of the Food Administration by each canner, and the 
statistics compiled by that Division. No deductions were made 
from the total production figures in calculating the nutrients. 
It should be understood that the canned pea pack does not nutrition- 
ally duplicate anything in the item " Dried Peas" given above. 
They are a separate and distinct production. 

16. Canned Corn. — -The sources and method of handling the data 
were precisely the same for canned corn as for canned peas above. 

17. Canned Tomatoes. — The sources and method of handling 
the data were the same for this commodity as for canned peas and 
canned corn. 

SACCHARINE MATERIALS 

18. Beet Sugar. — This item includes the best sugar produced 
in the continental area of the United States. The sources of the 
statistics are as follows: for the years 1911-12 to 1915-16, in- 
clusive, D.A.Y.B., 1916, p. 643; 1916-17 and 1917-18, M.C.R., 
July, 1918, p. 76. No deductions are made from this item in con- 
verting to nutrients. The carbohydrate content is taken as 100 
per cent. 

19. Domestic Cane Sugar. — This item includes the Louisiana 
cane sugars. It is given as a separate item because the carbohydrate 



40 THE NATION'S FOOD 

content of these sugars is less than 100 per cent. We have taken as 
a fair average carbohydrate content for all these sugars} 95 per _rwit. 
No deduction from the production is made in calculating the nutn 
ents. Thesource of the statistics isfor the years 1911-12to 1916-17, 
inclusive, M.C.R., May, 1917, p. 42; for 1917-18, Willett and Gray's 
Weekly Statistical Sugar Trade Journal, March 21, 1918, p. 128. 

20. Molasses. — This item includes the molasses produced in the 
United States from sugars from the following sources: U. S. Cane, 
U. S. Beet, Hawaii, Porto Rico, and Cuba. The imports of sugar 
from the last three sources are computed in Chapter VI as refined 
sugar, and hence in counting the molasses as domestic production 
(which it is in the sense that it is made here) we are making no 
nutritional duplication. Molasses varies greatly in its sucrose con- 
tent. As a fair general average we have taken the carbohydrate 
content of all molasses at 65 per cent. This is conservative, as 
Atwater and Bryant (p. 64) give the average as 69.3. We have 
lowered this because of Leach's (p. 568) data based on a larger 
number of analyses, showing a greater range of variation and a 
lower minimum value. (See also Henry and Morrison, p. 637.) 
Molasses is stated to have a " protein" content of from 2 to 4 
per cent. Really, however, this is chiefly nitrogenous material 
not nutritionally available. Henry and Morrison (p. 186) say, 
regarding this point: "The crude protein of both beet and cane 
molasses consists largely of compounds having little nutritive value." 
It appears ridiculous in face of these facts to include the fairly 
large number of tons of protein which would result from applying 
the At water-Bryant factor to the total molasses production. We 
have accordingly called the protein and fat content of molasses 
zero. This gives a fuel value per pound of 1209 calories. 

The statistics of production used were compiled by Mr. Joshua 
Bernhardt, the sugar statistician of the Statistical Division of the 
Food Administration, from information from a variety of trade and 
technical sources, and from Department of Agricultural figures. 
The really difficult problem with molasses is the proper allocation 
of the total crop between the following general classes of use, 
(a) human food, (6) stock feed, (c) industrial alcohol. On this 
point the advice of Dr. C. L. Alsberg, Chief of the Bureau of Chem- 
istry of the Department of Agriculture, of Mr. George M. Rolph, 
Head of the Sugar Division of the Food Administration, and Dr. 
William Marshall, Controller of the International Sugar Committee, 



PRIMARY FOOD PROPUCTrON OF THE UNITED STAPES 



41 



has been obtained. The net result of our investigation of the matter 
is embodied in the following percentage allocation scheme, which 
has been made the basis of the deductions in the molasses item in 
Table 7. 



I Per cent, 
to human 
food uses 


Per cent, 
to stock feed 


Per cent, 
to alcohol 


Domestic cane 

Domestic beet 


50 



42 


25 

50 

1911-14 32 

1914-17 17 


25 
50 


Refiners' molasses and syrups 


1911-14 26 
1914-17 41 



21. Glucose and Grape Sugar. — The figures on the production of 
liquid glucose and grape sugar were arrived at from information 
given in the Census of Manufactures and from a special question- 
naire sent to glucose manufacturers at the request of the writer 
by Mr. George S. Mahana of New York. On this basis of infor- 
mation obtained from the manufacturers as to their sales, 4 per 
cent, of the production in each year was deducted for non-food 
industrial uses. An average carbohydrate content of 85 per cent, 
was assumed in the conversion to nutrient values. 

22. Honey.— -There are no official statistics of honey production. 
Dr. E. F. Phillips of the Bureau of Entomology of the U. S. Depart- 
ment of Agriculture, who has for many years been in charge of 
agricultural investigations, estimates that during the period covered 
by the present study 250,000,000 lb. fairly estimates the average 
annual production. We have accordingly adopted this figure. 
No deductions are made. 

23. Sorghum Syrup. — This commodity is rather extensively used 
in the South as a sweetening agent. The production figures are 
from M.C.R., October, 1916, p. 102, for the years 1911-12 to 1915- 
16, inclusive, and from M.C.R., December, 1917, p. 117. The 
average carbohydrate content, as furnished by the Bureau of 
Chemistry, is 68.1 per cent. 

24. Maple Sugar. — Statistics are available only for the census 
year, 1909, and for the years 1917-18 and 1918-19 (M.C.R., June, 
1918, p. 61). From these data estimates have been made for the 
other years. No deductions have been made. 

25. Maple Syrup. — The sources and treatment are the same as for 
maple sugar. 



42 THE NATION S FOOD 

FRUITS 

26. Apples. — -The production statistics for apples were taken, 
for the years 1911-12 to 1915-16, inclusive, from D.A.Y.B., 1916, 
p. 635; for the years 1916-17 and 1917-18 from M.C.R., December, 
1917, p. 117. Before calculating nutrient values Qjie-third of the 
crop in each year was deducted for wastage and spoiIageT^ 

27. Peaches. — The statistics of production for this crop were 
taken from D.A.Y.B., 1916, p. 637, for the years 1911-12 and 1915- 
16, inclusive, and for the years 1916-17 and 1917-18 from M.C.R., 
December, 1917, p. 117. A deduction of one-third of the crop was 
made for spoilage and wastage. 

28. Pears. — Statistics on the production of pears were only 
started by the Department of Agriculture in 1914-15. For that 
year the data were taken from M.C.R., November, 1915, p. 65; 
for the year 1915-16 from M.C.R,, August, 1916, p. 80; and for 
the last two years from M.C.R. , December, 1917, p. 117. The 
production in the years prior to 1914-15 was estimated from a fitted 
straight line. In each year one-thi rd of the crop was deducted 
for wastage and spoilage. 

29. Oranges. — Official statistics on the commercial production of 
oranges begin only in 1916-17 and were taken from M.C.R., 
December, 1917, p. 117. The production in earlier years has been 
estimated on the basis of the two known years and census returns 
in 1909. One-fifth of the crop is deducted for spoilage and wastage. 
It should be remembered that we are dealing here with statistics 
of a commercial pack and not with a total crop as in apples, some 
of which never even harvested, and consequently it is proper 
to make a smaller deduction than in the other fruits. 

29a. Prunes. — The statistics of production of this, and the two fol- 
lowing dried fruit crops, are taken from the California Annual, Vol. 2, 
No. 1, June 15, 1918. This is a publication of the California Packing 
Corporation. While the figures are trade rather than official 
estimates they are probably as accurate as other crop estimates. 
In any case they are the only data available on these crops. 

296. Raisins. 

29c. Apricots, dried. 

VEGETABLE OILS AND NUTS 

Here we shall include as oils only cottonseed, corn, cocoanut, and 
olive oils. The other vegetable oils produced in this country are too 
small in amount in respect of human food use to be significant 
and detailed statistics regarding such minor items are largely 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 43 

lacking. Furthermore it is possible to take account of the more 
important of them by the procedure followed with peanuts, where 
the fat content of the original crop is counted. It would be im- 
possible accurately to divide the fat content of the peanut crop 
between peanuts as such and expressed oil, because of lack of suf- 
ficiently accurate and detailed statistics. But such procedure is 
wholly unnecessary because the whole fat content is accounted for 
by the method here used. 

Other than the direct consumption as oil, the chief forms in 
in which vegetable oils and fats are consumed as food in this country 
are oleomargarine and lard substitutes. Oleomargarine is carried 
as a separate item under Secondary Foods (cf. Chapter IV) and 
in the duplication of cottonseed and cocoanut oils which is thus 
brought about there~isa~sai^ullo-waneeforthe unenumerated minor 
oils. The chief vegetable oils used in lard substitutes are cottonseed, 
corn, and peanut oils, all of which are fully counted here. 

30. Peanuts. — Peanuts constitute the only nut crop sufficient 
in magnitude to be significant in the nutritional sense. Official 
statistics on this crop have only been published by the Department 
of Agriculture during the past two years (M.C.R., December, 1917, 
p. 126) . Before that time only census data are available. We have 
made estimates for the earlier years, on the assumption that the 
increase in the peanut crop was evenly distributed in time prior 
to 1916. In all cases 15 per ce nt, of the crop is deducted for seed 
and loss in harvesting, storage, and handling. 

The distribution of the nutrient value of the peanut crop presents 
a difficult problem. Of the portion of the peanut crop actually 
harvested as grain, which is what the statistics here given refer to, 
comparatively little is fed to livestock, ^though a large proportion 
of the crop as grown is so fed. 

The Fat and Oil Survey of the U. S. Food Administration 
furnishes figures on the peanut oil production. Working back 
from these figures the portion of the crop pressed for oil has been 
calculated. From this fraction of the crop there goes to human 
nutrition 75 per cent, of the fat content (data from Fat and Oil 
Survey) and none of the protein or carbohydrate. Of the balance of 
the harvested crop we have estimated that 90 per cent, of all the 
nutrient material goes to human food, and 10 per cent, to fodder. 
The nutrients, as they appear in Table 7, have been calculated on 

^As we are informed by a practical Southern farmer of wide experience. 



44 THE NATION S FOOD 

this basis. It is obvious that these are rough estimates, but it 
seems impossible to get more accurate information. 

In the matter of analysis difficulty was experienced because 
of the wide discrepancies between published figures. Atwater and 
Bryant (p. 75) give a fat content of the whole nut, as purchased, of 
29.1 per cent. This is obviously too low, as is evident from known 
facts as to the yield of peanut oil in crushing. Generally speaking 
the yield is 40 to 50 lb. of oil per 100 lb. shelled nuts. 1 Atwater 
and Bryant give the inedible refuse (shells) as 24.5 per cent, of total 
weight. It is then clear that nothing like the actual oil recoveries 
could be got from this 29.1 per cent. After thorough study of all 
the available analyses it has been decided to use throughout this book, 
the following figures for the nutrient content of whole peanuts 
with shell (unhulled) as purchased. 

Protein ,. 19.5 per cent. 

Fat L.i.f.J. 33.2 per cent. 

Carbohydrate ? . . . A . 14.4 per cent. 

These figures correspond to a commercial oil yield of 40 lb. 
per 100 lb. of peanuts with hulls removed, which is conservative. 

31. Cottonseed Oil. — The basic statistics were the production 
of crude oil in each year as given in " Cotton Production and Dis- 
tribution, Season of 1916— 17" (Bureau of the Census, Bulletin 
135, 1918), for all the years up to 1917-18. In this last year the 
total production was estimated from the known production to 
June 30, 1918. The crop year for cottonseed oil is from August 1 
to July 31, inclusive. From the total crude oil produced was 
deducted in each year the amount used for non-food industrial 
purposes, chiefly soap-making. The balance remaining was 
converted to refined oil and the nutrient values calculated. The 
deductions for industrial uses were made on the basis of information 
contained in the Fat and Oil Survey. 

32. Corn Oil. — The only available statistics on this product are 
given in the Census of Manufactures at quinquennial periods. 
A straight line was fitted by least squares to the 1909 and 1914 data 
and the other years read off from this line. The Fat and Oil 
Survey indicates that there is no appreciable quantity of refined 
corn oil used for non-food purposes, and therefore no deductions are 
made from the total production of refined oil here given. 

1 Johns, C. O. and Jones, D. B., Proc. Nat. Acad. Sci., Vol. 3, p. 365, 1917. 
Also Armsby, H. P., "The Conservation of Food Energy," Philadelphia, 
1918, p. 52. 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 45 

33. Cocoanut Oil. — This is a product which has been manufac- 
tured in this country for edible purposes only in recent years. 
The figures for production were obtained from the Food Administra- 
tion's Fat and Oil Survey and from the Bureau of Chemistry 
of the Department of Agriculture. Only the edible oil is taken 
account of. The much larger portion of the total production 
used for non-food industrial purposes is not included here. 

34. Olive Oil. — The statistics for this commodity are derived 
from the Fat and Oil Survey of the U. S. Food Administration. 
Only the edible oil production is taken, and therefore no deduction 
is made for industrial uses. 

FISH 

35. Fish. — There are no official statistics as to the total catch 
of fish in this country. I have accordingly asked the U. S. Bureau 
of Fisheries to help in arriving at an estimate in this matter. After 
careful consideration they state that during the years covered by 
this study the best estimate they can make is that the average annual 
catch amounted to 2,000,000,000 lb., including all salt and fresh 
water fish, shell fish, etc., privately caught and locally consumed, as 
well as commercially caught. The figure also includes all canned 
fish. 

In arriving at nutritional figures for this lump catch, it has seemed 
advisable to work with the edible portions only, deducting the 
refuse at one operation. For twenty-five leading varieties of fish 
and shellfish Atwater and Bryant's figures yield an average refuse 
percentage of 48.184. We have accordingly reduced the 2,000,000,- 
000 lb. gross catch by this percentage. For the same twenty-five 
varieties we have determined the average analytical results for 
edible portion, as given by Atwater and Bryant, with the following 
results. 

Protein 17.2 per cent. 

Fat 3.9 per cent. 

Calories 497 per lb. 

These factors have been applied to the figures as given. 

Table 6 gives in detail the conversion factors used. Since in 
this study conversions were first made to short tons of 2000 lb. 
the table is presented in that form. The results were then con- 
verted to metric tons by multiplying by the factor 0.9072. 



46 



THE NATION S FOOD 



Table 6. — Factors by Which Quantities in the Specified Original Unit 

of Measure of the Commodities Named are to be Multiplied to 

get the Contained Amount of Protein, Fat and Carbohydrate 

in Short Tons of 2000 Lbs. To Convert to Metric Tons 

Multiply Either the Result in Short Tons, or the 

Factors in This Table, by 0.9072 



Reference 
No. 



1 
2 
3 

4 
5 
6 
7 
8 
9 
10 

11 
12 
13 
14 
15 

16 

17 

18 
19 
20 
21 

22 

23 

24 

25 

26 

27 

28 

29 

29a 

296 

29c 

30 

31 

32 

33 

34 



Commodity 



Original 
specified 
unit of 
measure 



Corn meal 

Hominy as corn 

Wheat (nutrients in 

flour only)* 

Oatmeal 

Barley meal 

Rye flour 

Buckwheat flour 

Rice 

Beans 

Peas (other than 

canned) 

Potatoes 

Sweet potatoes 

Onions 

Cabbages 

Canned peas 



Canned corn. 



Canned tomatoes. 



Beet sugar 

Domestic cane sugar . 

Molasses 

Glucose and grape 

sugar 

Honey 

Sorghum syrup 

Maple sugar 

Maple syrup 

Apples 

Peaches 

Pears 

Oranges 

Prunes 

Raisins 

Apricots, dried 

Peanuts** 

Cottonseed oil 

Corn oil 

Cocoanut oil 

Olive oil 

Fish 



bbl. 
bu. 

bu. 

lb. 

lb. 

bbl. 

lb. 

lb. 

bu. 

bu. 
bu. 
bu. 
bu. 
short tons 



(30 lb.) 
cases 
(30 lb.) 



(51 lb.) 
short tons 
short tons 
gal. 

lb. 

lb. 

gal. 

lb. 

gal. 

bbl. 

bu. 

bu. 

boxes 

short tons 

short tons 

short tons 

bu. 

lb. 

gal. 

lb. 

lb. 

lb. 



To short 
tons of 
protein 



0.007350 
0.001369 

0.002483 
0.000081 
0.000053 
0.006664 
.000032 
0.000040 
0.006750 

.007380 
0.000540 
0.000385 
0.000392 
0.014000 

.000540 

.000420 

.000306 





.000002 






.000216 
0.000120 
0.000120 
0.000136 
0.018000 
0.023000 
0.047000 
000097 








.000086 



To short | To short 
tons of j tons of car- 
fat bohydrate 



0.004116 
0.000099 



.000218- 
.000036 
.000011 
.000882 
.000006 
.000001 
.000540 



0.000300 
0.000030 
0.000165 
0.000084 
0.002000 

.000030 

0.000180 

0.000051 













0.000216 
0.000024 
0.000096 
0.000034 


030000 
0.010000 
0.000166 
0.000490 
0.003797 
000490 
0.000490 
0.000019 



0.064582- 
0.013035 

0.016357 
0.000337 
0.000364 
0.077126 
0.000389 
0.000395 
0.017880 



To millions 
of calories 



0.302306 
0.054450 

0.071925 
0.001860 
0.001640 
0.319480 
0.001620 
0.001631 
0.096300 



0.018600 0.099300 

0.004410 0.018667 

0.006023 I 0.0253C0 

0.002492 ! 0.011437 

0.048000 0.250000 

0.001470 I 0.007650 

0.002850 0.013650 

0.001020 0.005355 

1 .000000 3 .720000 

0.950000 3.534000 

0.003575 0.013299 



0.000425 
0.000406 
0.003916 
0.000414 
0.003952 
0.007776 
0.001848 
0.002736 
0.002618 
0.622000 
685000 
. 625000 
0.000072 













0.001581 

j 0.001520 

0.014567 

I 0.001540 

I 0.014723 

! 0.031680 

0.007440 

0.010992 

0.010404 

2.380000 

2.890000 

2.580000 

0.004136 

032054 
0.004136 
0.004136 
000497 



* These conversion factors for wheat flour were used for all years except 10 17 IS. In that 
year, on account of Mie lii^her milling extraction, the factors became: Protein = 0.002531. fat = 
0.000222, carbohydrate = 0.016672, calories = 0.073300. 

**See text, p. 43, for treatment of peanut crop. The factors here given relate only to whole 
peanutH and are 90 pei cent, ol total nutrient values. 

*** Calories calculated from final total nutrients as given in Table 7. 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 



47 



We come now to the consideration of Table 7 which gives the detailed 
results for primary foods. 

Table 7. — Showing the Primary Food Production of the United States from 
1911-12 to 1917-18, Inclusive 





Commodity 


1911-12 


o 

S 
o 

Jo 


Is 

o 3 


,2 a 
"S'Sb 


'-3 ^ 

Sal 


<S1 

a 
a ° 

.5-2 

P 


a 
o 

o 


a 
TJ.S 

c3 « o 


03 


1 
2 
3 


Grains and Their Deriv- 
ative Products 
Cornmeal (maize meal). 

Hominy as corn 

Wheat (nutrients in 
flour) 


bbl. 
bu. 

bu. 

lb. 

lb. 

bbl. 

lb. 

lb. 


26,536,285 
25,832,000 

506,806,455 
297,031,770 
22,731,000 
1,694,237 
155,898,000 
425,555,000 


2,359,208 
656,159 

13,793,143 
134,733 

10,311 
150,626 

70,715 
193,030 


176,940 
32,082 

1,141,608 
21,827 

1,093 
10,242 

4,526 
15,442 


99,086 
2,320 

100,230 

9,701 

227 

1,355 

848 

386 


1,554,711 
305,469 

7.520,454 
90,810 
7,500 
118,543 
55,016 
152,493 


8,022,609 
1,406,552 

36,452,054 


4 




552,479 






37,279 


6 




541,275 


7 
8 


Buckwheat flour 

Rice 


252,555 
694,080 




Sub-total — Grains 


1 


17,367,925 


1,403,760 


214,153 


9,805.002 


47,958,883 


9 


Vegetables 


bu. 

bu. 
bu. 
bu. 

bu. 

short 

tons 

cases 
(30 lb.) 

cases 
(30 lb.) 

cases 
(51 lb.) 


7,500,000 

1,732,500 

195,256,000 

36,377,000 

9,375,000 

326,000 

4,532,000 

14,301,000 

9,749,000 


204,119 

47,151 

5,314,087 
907,533 
238,138 

295,744 

61,671 

194,608 

225,524 


45,926 

11,599 
95,652 
12,705 
3,334 

4,140 

2,220 

5,449 

2,706 


3,674 

472 
5,314 
5,445 

714 

591 

123 

2,335 

451 


121,654 

29,234 
781,162 
198,764 

21,195 

14,196 
6,044 

36,975 
9,021 


722,250 


10 


Peas (other than 


172,037 


11 




3,644,844 


12 
13 


Sweet potatoes 


920,338 
107,222 


14 






15 




81,500 


16 


Canned corn 


34,670 


17 


Canned tomatoes 


195,209 

52,206 




Sub-total — Vegetables. . . 






J7J88.575 

543,860 

327,381 
242,585 
418,906 
113,399 

80,582 
5,851 

20,838 


183,731 


19,119 


1,218,245 


5,930,276 


18 


Saccharine Materials 


short 

tons 

short 

tons 

gal. 

lb. 

lb. 

gal. 

lb. 

gal. 


599,500 

360,874 

48,618,461 

923,520,000 

250,000,000 

15,448,000 

12,900,000 

4,149,900 




543,860 

311,012 

157,680 

356,068 

92,080 

54,880 

4,845 
14,878 






Domestic cane sugar. . . 


2,230,140 


19 




1,275,329 


20 




646,577 


21 


Clucose and grape sugar 




1,460,085 


22 


454 


380,000 


23 

24 


Sorghum syrup 


225,031 
19,866 


25 


Maple syrup 




61,099 




Sub-total — Sugars 






1,753,402 


454 




1,535,303 


6,298,127 


26 


Fruits 


bbl. 
bu. 
bu. 

boxes 

short 

tons 

short 

tons 

short 

tons 


47,584,000 

23,265,000 

7,866,667 

13,952,800 

89,000 

75,000 

6,500 


3,108,092 
506,549 
171,279 
430,369 

80,740 

68,039 

5,897 


9,324 

2,533 

856 

1,722 

1,453 

1,565 

277 


9,324 
506 
685 
430 

2,041 

59 


335,672 
39,004 
19,525 
33,138 

50,220 

46,607 

3,685 


1,507,461 


27 




173,092 


28 




86,470 


29 




145,165 


29a 
296 


Prunes ., 


211,820 


29c 


Apricots, dried 


216,750 
16,770 




Sub-total — Fruits 






4,370,965 


17,730 


13,045 


527,851 


2,357,528 


30 


Vegetable Oils and Nuts 


bu. 

lb. 

gal. 

lb. 

lb. 


20,230,000 

1,326,985,000 

8,443,137 


201,878 

601,916 

29,492 

'"408 


35,156 


60,280 
589,876 
29,084 

' ' ' 4 00 


26,095 


811,980 


31 




5,488,410 


32 








270,636 


33 








34 


Olive oil 


900,000 




3,722 




Sub-total — Oils ana Nuts 






833,694 


35,156 


679,640 


26,095 


6,574,748 


35 


Fish 


lb. 


1,036,320,000 


470,072 


80,852 


17,863 




515,051 




Grand Total — All Pri- 
mary Foods 






32,284,633 


1,721,683 


943,820 


13,112,496 


69,634,615 



'Less deductions as per text explanation of each item. 



48 



THE NATION S FOOD 

Table 7 — Continued 





Commodity 


"3 

ISP'S 

5* 






1912- 


13 






« 
o 

c 
■v 
- 


* 

a 73 
•2.5 

T3 O.-S 

o fl a 

h 5 3 


Is 


3 

.S-S 
a 2 


S 

o 

o 

fl'C 

■^ 2 


■gaa 

6*2 


? 
.2-2 

I! 


1 
2 
3 


Grains and Their Deriv- 
ative Products 
Cornmeal (maize meal). 

Hominy as corn 

Wheat (nutrients in 


bbl. 
bu. 

bu. 

lb. 

lb. 

bbl. 

lb. 

lb. 


26,161,604 
26,176,000 

607,244,104 
333,509,400 
19,821,000 
1,775,286 
145,806,000 
469,741,000 


2,325,897 
664,897 

16,526,634 

151,279 

8,991 

157,832 

66,137 

213,073 


174,442 
32,509 

1,367,849 
24,507 
953 
10,733 
4,233 
17,046 


97,688 
2,351 

120,093 

10,892 

198 

1,421 

794 

426 


1,532,760 
309,537 

9,010,839 
101,962 
6,545 
124,213 
51,455 
168,327 


7,909,333 
1,425,283 

43,676,032 


4 




620,327 


5 




32,506 


6 




567,168 


7 
8 


Buckwheat flour 

Rice 


236,206 
766,148 




Sub-total — Grains 






20,114,740 


1,632,272 


233,863 


11,305,638 


55,233,003 


9 


Vegetables 


bu. 

bu. 

bu. 

bu. 

bu. 

short 

tons 

cases 
(30 lb.) 

cases 
(30 lb.) 

cases 
(51 lb.) 


7.725,000 

1,792,500 

280,572,000 

37,004,000 

9,750,000 

333,333 

7,307,000 

13,109,000 

14,022,000 


210,242 

48,784 

7,636,048 

923,176 

247,664 

302,396 

99.434 

178,387 

324,371 


47,304 

12,001 

137,447 

12,924 

3,467 

4,234 

3,580 

4,995 

3,893 


3,784 

488 
7,636 
5,539 

743 

605 

199 

2,141 

649 


125,304 

30,247 

1,122,487 

202,190 

22,042 

14,515 

9,744 

33,894 

12,975 


743,917 


10 


Peas (other than 


177,995 


11 




5,237,438 


12 
13 


Sweet potatoes 


936,201 
111,511 


14 






15 




83,333 


Ifi 




55,899 


17 


Canned tomatoes 


178,938 
75.C88 




Sub-total — Vegetables . . . 






9,970,502 


229,845 


21,784 


1,573,398 


7,600,320 


18 


Saccharine Materials 


short 

tons 

short 

tons 

gal. 

lb. 

lb. 

gal. 

lb. 

gal. 


692,556 

162,573 

42,570,735 

941,760,000 

25J.000.C00 

15,168,000 

12,750,000 

4,177,100 


628,280 

147,485 
212,410 
427,180 
113,399 

79,122 
5,783 

20,975 






628,280 

140,110 
138,065 
363,101 
92,080 
53,885 
4,789 
14,976 




19 


Domestic cane sugar. . . 


2,576,308 
574,533 


20 




566,148 


21 


Glucose and grape sugar 




1,488,923 


?,? 


454 


380,000 


23 


Sorghum syrup 


220,952 


9,4 




19,635 


25 


Maple syrup 


61,499 




Sllh-t,.i -/ S ■/:;,!, 






1,634,634 


454 




1,435,286 


5,887,998 


?fi 


Fruits 


bbl. 

bu. 

bu. 

boxes 

short 

tons 

short 

tons 

short 

tons 


52,297,000 

34,913,000 

7,880,000 

13,952,800 

108,000 

101,500 

18,400 


3,415,935 
760,161 
171,569 
430,369 

97,977 

92,080 

16,692 


10,248 

3,801 

858 

1,722 

1,764 

2,118 

785 


10,248 
760 
686 
430 



2,762 

167 


368,919 
58,531 
19,559 

-33,138 

60,941 
63,075 
10,433 


1,656,769 


27 




259,753 


28 


Pears 


86,617 


?,fl 




145,165 


29a 






296 




257,040 


29c 


Apricots, dried 


293,335 

47,472 




Sub-total — Fruits 






4,984,783 


21,296 


15,053 


614,596 


2,746.151 


30 


Vegetable Oils and Nuts 


bu. 

lb. 

gal. 

lb. 

lb. 


22,185,000 

1,209,125,000 

8,582,618 


221,387 

548.455 

29,979 

' ' ' '437 


38,535 


66,098 
537,484 
29,563 

'"428 


28,604 


890,244 


131 




5,000,941 


32 








275.107 


33 











34. 


Olive oil 


964,000 


3,987 




Sub-total — Oils and Nuts 






800,258 


38,535 


(133,57:5 


28,604 


6,170,279 




Fish 


lb. 


1,036,320,000 


470,072 


80,852 


17,863 




515,051 




Grand Total — All Pri- 
mary Foods 






37,974,989 


2,003,254 


922,136 


14,957,522 


78,152.802 









•Less deductions as per tcxi explanation of each item. 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 



49 



Table 7 — Continued 





Commodity 


Original 
units 






1913-14 


- 




V 

w 

c 

<0 

u 

.2 o 


11 

~3 O.-S 


|,s 

Pro 


.a! 
a-s 


a 


o 


■** 

£| 

31- 

« = = 


o 


1 

2 
3 


Graitis and Their Deriv- 
ative Products 
Cornmeal (maize meal). 

Hominy as corn 

Wheat (nutrients in 
flour) 


bbl. 
bu. 

bu. 

lb. 

lb. 

bbl. 

lb. 

lb. 


25,782,713 
26,520,000 

634,500,238 
359,534,250 
16,911,000 
1,856,335 
135,714,000 
491,102,000 


2,292,212 
673,635 

17,268,432 

163,084 

7,671 

165,037 

61,559 

222,762 


171,915 
32,936 

1,429,245 

26,419 

813 

11,223 

3,940 

17,821 


96,272 
2,381 

125,483 

11,742 

169 • 

1,485 

738 

445 


1,510,562 
313,605 

9,415,290 
109,918 
5,585 
129,884 
47.893 
175,981 


7,794,785 
1,444,014 

45,636,430 


4 




668,734 






27,734 


6 




593,062 


7 
8 


Buckwheat flour 

Rice 


219,357 
800,987 




Sub-total — Grains 1 




20,854,392 


1,694,312 


238,715 


11,708,718 


57,185,103 


9 
10 
11 

12 
13 


Vegetables 

Beans 

Peas (other than 

canned) 

Potatoes 

Sweet potatoes 


bu. 

bu. 
bu. 
bu. 
bu. 

short 

tons 

cases 
(30 lb.) 

cases 
(30 lb.) 

cases 
(51 lb.) 


8,025,000 

1,845,000 

221,127,000 

39,391,000 

10,125,000 

340,667 

8,770,000 

7,283,000 

14,206,000 


218,407 

50,213 

6,018,192 

982,727 

257,189 

309,050 

119,342 

99,107 

328,627 


49,141 

12,352 

108,327 

13,758 

3,601 

4,326 

4,296 

2,775 

3,944 


3,931 

502 
6,018 
5,897 

772 

618 

239 

1,189 

658 


130,170 

31,132 
884,664 
215,233 

22,889 

14,834 
11,695 
18,831 
13,145 


772,807 

183,209 

4,127,778 

998,592 

115,800 


14 






15 
16 
17 


Canned peas 

Canned corn 

Canned tomatoes 


85,167 
67,091 
99,413 
76,073 




Sub-total — Vegetables . . . | 




8,382,854 


202,520 


19,824 


1,342,593 


6,523,930 


18 


Saccharine Materials 
Beet sugar 

Domestic cane sugar. . . 

Molasses 

Glucose and grape sugai 


short 

tons 

short 

tons 

gal. 

lb. 

lb. 

gal. 

lb. 

gal. 


733,401 

300,498 

53,838,286 

961,920,000 

250,000,000 

13,182,000 

12,600,000 

4,204,400 


665,334 

272,609 
268,630 
436,324 
113,399 

68,762 
5,715 

21,112 






665,334 

258,978 

174,609 

370,874 

92,080 

46,830 

4,732 

15,074 


2,728,252 


19 




1,061,960 


20 
21 




715,995 
1,520,796 


22 


454 


380,000 


23 
24 


Sorghum syrup 

Maple sugar 

Maple syrup 


192,022 
19,404 


25 




61,901 




Sub-total — Sugars 






1,851,885 


454 




1,628,511 


6,680,330 








26 


Fruits 


bbl. 
bu. 
bu. 

boxes 

short 

tons 

short 

tons 

short 

tons 


32,329,000 

26,485,000 

7,960,000 

13,952,800 

66,500 

75,000 

10,600 


2,111,666 
576,658 
173,311 
430,369 

60,328 

68,039 

9,616 


6,335 

2,883 

866 

1,722 

1,086 

1,565 

452 


6,335 
577 
693 
430 



2,041 

96 


228,059 
44,401 
19,758 
33,138 

37,524 

46,607 

6,010 


1,024,183 


27 




197,048 


28 




87,496 


29 




145,165 


29a 






29& 




158,270 


29c 


Apricots, dried 


216,750 
27,348 




Sub-total — Fruits 1 




3,429,987 


14,909 


10,172 


415,497 


1,856,260 








30 


Vegetable Oils and Nuts 


1 bu. 
lb. 
gal. 
lb. 
lb. 


24,140,000 

1,258,510,000 

8,722,099 

150,000 

1,042,000 


240,896 

570,856 

30,466 

68 

473 


41,903 


71,910 

559,437 

30,044 

66 

464 


31,103 


968,380 


31 




5,205,197 
279,578 


32 








33 








620 


34 


Olive oil 




t 


4,310 




Sub-total — Oils and Nuts 




! 842,759 


41,903 


661,921 


31,103 


6,458,085 


35 


Fish 


lb. 


1,036,320,000 


470,072 


80,852 


17,863 




515,051 




Grand Total— All Pri-\ 
mary Foods 




35,831,949 


2,034,950 


948,495 


15,126,422 


79,218,759 




1 





* Less deductions as per text explanation of each item. 



50 



THE NATION S FOOD 



Table 7 — Continued 





Commodity 


"c3 






1914- 


15 




CD 
O 

c 
£ 6 


2 c 

3 u « 


|,2 

Its 


m 

C 

.5-2 
pi .2 

I' 


8 

O 


~e3 

u 

o <u 

f- s a 

o3 g o 


DO 

.So 


2 
3 


Grains and Their Deriva- 
tive Products 
Cornmeal (maize meal). 

Hominy as corn 

Wheat (nutrients in 
flour) 


bbl. 
bu. 

bu. 

lb. 

lb. 

bbl. 

lb. 

lb. 


25,765,125 
26,864,000 

744,227,710 
398,627,370 
14,000,789 
1,937,385 
125,622,189 
424,618,000 


2,290,648 
682,372 

20,254,753 
180,816 
6,351 
172,243 
56,982 
192,605 


171,798 
33,364 

1,676,412 
29,292 
673 
11,713 
3,647 
15,409 


96,207 
2,413 

147,184 

13,019 

14C 

1,550 

683 

386 


1,509,531 
317,672 

11,043,526 
121,869 
4,623 
135,555 
44,332 
152,158 


7,789,467 
1,462,745 

53,528,578 


4 




741,447 


5 
6 


Barley meal. 


22,961 
618,956 


7 
8 


Buckwheat flour 

Rice 


203,508 
692,552 


Sub-total — Grains 






23,836,770 


1,942,308 


261,582 


13,329,266 


65,060,214 


9 


Vegetables 


bu. 

bu. 

bu. 

bu. 

bu. 

short 

tons 

cases 
(30 lb.) 

cases 
(30 lb.) 

cases 
(51 lb.) 


8,689,000 

1,912,500 

273,417,000 

37,735,000 

16,426,000 

510,697 

8,847,000 

9,789,000 

15,222,000 


236,480 

52,050 

7,441,317 

941,413 

424,694 

463,299 

120,390 

133,209 

352,131 


53,207 

12,804 

133,942 

13,180 

5,841 

6,486 

4,334 

3,729 

4.226 


4,257 

521 
7,442 
5,648 
1,252 

927 

240 

1,598 

704 


140,940 

32,271 

1,093,862 

206,184 

37,135 

22,238 

11.798 

25,310 

14,085 


836,751 


10 
11 


Peas (other than can- 
ned) 


189,911 
5,103,875 


12 
13 


Sweet potatoes 


954,695 

187,864 


14 






15 




127,674 


16 




67,680 


17 


Canned tomatoes 


133,620 
81,514 


1 Sub-total — Vegetables . . . 






10,164,983 


237,749 


22,589 


1,583,823 


7,683,584 


18 


Saccharine Materials 


short 

tons 

short 

tons 

gal. 

lb. 

lb. 

gal. 

lb. 

gal. 


722,054 

246,620 

32,110,556 

980,687,798 

250,000,000 

13,551,000 

12,400,000 

4,231,600 


655,040 

223,731 
160,218 
444,837 
113,399 

70,687 

5,625 

21,248 






655,040 

212,545 

104,141 

378,110 

92,080 

48,141 

4,658 

15,171 






Domestic cane sugar. . . 


2,686,041 
871,555 


19 






20 






427,038 


21 


Glucose and grape sugar 

Honey 

Sorghum syrup 






1 550,467 


22 


454 




380,000 


23 




197,397 


24 






19,096 


25 


Maple syrup 


62,302 




Sub-total — Sugars 






1,694,785 


454 




1,509,886 


6,193,896 


26 


fruits 


bbl. 

bu. 

bu. 

boxes 

short 

tons 

short 

tons 

short 

tons 


56,295,000 

36,091,000 

8,061,000 

13,952,800 

58,000 

84,800 

19.800 


3,677,077 
785,809 
175,512 
430,369 

52,617 

76,930 

17,962 


11,031 

3,929 

877 

1,722 

947 

1,769 

844 


11,031 

786 
702 
430 



2,308 

180 


397,122 
60,506 
20,008 
33,138 

32,728 

52,697 

11,220 


1,783,426 


27 




268,517 


28 




88,607 


29 




145,165 


29a 






296 




138,040 


29c 


Apricots, dried 


245,072 
51,084 




Sub-total — Fruits 






5,216,271 


21,119 


15,437 


607,425 


2,719,911 


30 


Vi'dctiihlc Oils and Xuts 


bu. 

lb. 

gal. 

11). 

lb. 


26,010,000 

1,498,755,000 

8,861,579 

960,000 

1,126,000 


259,557 

679,831 

30,953 

435 

511 

971,287 


45,096 


77,457 
666,231 

30,524 
426 
501 


33,473 


1,042,797 


31 




6,198,851 


32 








284,049 


33 








3,971 


34 


( Hive oil 






4,657 




Sub-total — Oils and Nuts 


45,096 


775,139 


33,473 


7,534,325 


35 


Fish 


Lb. 


l.inti, :;jo.()()i) 


470,072 


80,852 


17,863 




515,051 




Grand Total— All Pri- 
mary Foods 





42.354.17L 


2.327,578 


1,092,610 


17,063,873 


89.706.981 









I. ess deductions as per text explanation of each item. 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 



51 



Table 7 — Continued 





Commodity 


£-2 


1915-16 


0> 

o 

o 


el 
.2 a 

"o'Sl 

o - c 

«* -2 => 


o.a 

'-3 *-! 

2 « I 

Oh 


CO 

C 

.2-2 
ps.2 

a" S 


CO 

C 

o 
o 

fl'C 


CD 

■a.s 

« « O 


jl 

o5 


1 
2 
3 


Grains and Their Deriva- 
tive Products 
Cornmeal (maize meal). 

Hominy as corn 

Wheat (nutrients in 
flour) 


bbl. 
bu. 

bu. 

lb. 

lb. 

bbl. 

lb. 

lb 


25,611,958 
27,208,000 

875,112,207 
439,362,900 
11,091,000 
2,018,433 
115,530,000 
r588,305,000 


2,277,031 
691,110 

23,816,879 
199,294 
5,031 
179,449 
52,404 
266.853 


170,776 
33,791 

1,971,237 

32,285 

533 

12,203 

3,354 

21,348 


95,635 
2,444 

173,068 

14,349 

111 

1,615 

628 

533 


1,500,558 
321,740 

12,985,708 
134,323 
3,662 
141,226 
40,770 
210,812 


7,743,161 
1,481,476 

62,942,446 


4 




817,215 


5 




18,189 


6 




644,849 


7 
8 


Buckwheat flour 

Rice 


187,159 
959,525 




Sub-total — Grains 






27,488,051 


2,245,527 


288,383 


15,338,799 


74,794,020 


9 


Vegetables 


bu. 

bu. 
bu. 
bu. 
bu. 

short 

tons 

cases 
(30 lb.) 

cases 
(30 lb.) 

cases 
(51 lb.) 


7,741,000 

1,980,000 

239,934,000 

50,451,000 

7,562,000 

452,470 

9,272,000 

10,124,000 

8,469,000 


210,679 

53,887 

6,530,044 

1,258,652 

195,516 

410,476 

126,173 

137,767 
195,913 


47,402 

13,256 

117,539 

17,621 

2,689 

5,747 

4,542 

3,857 

2,351 


3,792 

539 
6,530 
7,551 

576 

821 

252 

1,653 

392 


125,563 

33,410 
959,906 
275,665 

17,096 

19,703 
12,365 

26,175 
7,836 


745,458 


10 


Peas (other than can- 


196,614 


11 




4,478,848 


12 
13 


Sweet potatoes 


1,276,410 

86,487 


14 






15 




113,117 


16 




70,931 


17 


Canned tomatoes 


138,193 
45,351 




Sub-total — Vegetables. . . 






9,119,107 


215,004 


22,106 


1,477,719 


7,151,409 








18 


Saccharine Materials 


short 

tons 

short 

tons 

gal. 

lb. 

lb. 

gal. 

lb. 

gal. 


874,220 

138,620 

29,344,951 

1,065,600,000 

250,000,000 

14,823,000 

12,300,000 

4,250,000 


793,084 

125,755 
146,419 
483,353 
113,399 

77,322 
5,579 

21,341 






793,084 

119,467 
95,171 

410,848 
92,080 
52,660 
4,619 
15,237 






Domestic cane sugar. . . 






3,252,098 
489,883 


19 








r 20 








390,259 


21 
22 


Glucose and grape sugar 


' ' 454 


1,684,714 
380,000 


23 


Sorghum syrup 


215,927 
18,942 


24 




25 


Maple syrup 




62,573 




Sub-total — Sugars 






1,766,252 


454 






1,583,166 


6,494,396 


26 


Fruits 


bbl. 

bu. 

bu. 

boxes 

short 

tons 

short 

tons 

short 

tons 


51,139,000 

42,753,000 

7,481,000 

13,952,800 

89,000 

138,000 

17,900 


3,340,297 
930,861 
162,884 
430,369 

80,740 

125,192 

16,239 


10,021 

4,654 

815 

1,722 

1,453 

2,879 

763 


10,021 
931 
651 

430 



3,756 

162 


360,750 
71,675 
18,568 
33,138 

50,220 

85,757 
10,149 


1,620,084 


27 




318,082 


28 




82,231 


29 




145,165 


29a 






296 




211,820 


29c 


Apricots, dried 


398,820 
46,182 




Sub-total — Fruits 






5,086,582 


22,307 


15,951 


630,257 


2,822,384 








30 


Vegetable Oils and Nuts 


bu. 

lb. 

gal. 

lb. 

lb. 


28,050,000 

1,048,715,000 

9,001,061 

1,110,000 

1,300,000 


279,915 

475,694 

31,441 

503 

590 


41,613 


80,431 

466,178 

31,005 

494 

578 


30,888 


1,045,585 


31 




4,337,485 


32 








288,520 
4,591 


33 








34 


Olive oil 






5,377 




Sub-total — Oils and Nuts 






788,143 


41,613 


578,686 


30,888 


5,681,558 








35 


Fish 


lb. 


1,036,320,000 


470,072 


80,852 


17,863 




515,051 




Grand Total— All Pri- 






44,718,207 


2,605,757 


922.989 


19,060,829 


97,458,818 













Less deductions as per text explanation of each item. 



52 



THE NATION S FOOD 



Table 7 — Continued 





Commodity 




1916-17 


<0 

o 

a 
o 
u 


\-2 

.2 a 

O c PI 

Pn 


§.2 


w 

a 
cJ.S 


03 






fl'S 


0) 

3.2 


OS 

"cs'2 
u5 


i 

2 
3 


Grains and Their Deriva- 
tive Products 
Cornmeal (maize meal). 

Hominy as corn 

Wheat (nutrients in 
flour) 


bbl. 

bu. 

bu. 

lb. 

lb. 

bbl. 

lb. 

lb. 


25,705,678 
27,552,000 

510,175,447 
598,992,840 
8,181,000 
2,099,482 
105,438,000 
914,563,000 


2,285,363 
699,848 

13,884,833 

271,701 

3,711 

186,654 

47,826 

414,843 


171,401 
34,218 

1,149,197 

44,015 

394 

12,692 

3,061 

33,188 


95,984 
2,475 

100,896" 

19,563 

82 

1,680 

574 

830 


1,506,048 
325,808 

7,570,446 

183,126 

2,702 

146,897 

37,208 

327,724 


7,771,495 
1,500,206 

36,694,369 


4 


Oatmeal 


1,114,127 


fi 


Barley meal 


13,417 


6 


Rye flour 


670,743 


7 

8 


Buckwheat flour 

Rice 


170,810 
1,491,652 




Sub-total — Grains 






17,794,779 


1,448,166 


222,084 


10,099,959 


49,426,819 


9 


Vegetables 
Beans 


bu. 

bu. 
bu. 
bu. 
bu. 

short 

tons 

cases 
(30 lb.) 

cases 
(30 lb.) 

cases 
(51 lb.) 


8,036,000 

1,965,000 

191,398,000 

47,327,000 

5,875,000 

168,291 

6,686,000 

9,130,000 

13.142,000 


218,708 

53,479 

5,209,088 

1,180,714 

151,898 

152,672 

90,983 

124,241 

304.014 


49,209 

13,156 
93,763 
16,530 
2,089 

2,137 

3,275 

3,479 

3,648 


3,937 

534 
5,209 
7,084 

447 

305 

182 

1,491 

608 


130,348 

33,157 
765,727 
258,595 

13,282 

7,328 

8,916 

23,606 

12,161 


773,867 


10 


Peas (other than can- 
ned) 


195,125 


ir 


Potatoes 


3,572,826 


12 
13 


Sweet potatoes 

Onions 


1,197,373 
67,192 


14 






IS 


Canned peas 


42,073 


16 


Canned corn 


51,148 


17 


Canned tomatoes 


124,625 
70,375 




Sub-total — Vegetables. . . 






7,485,797 


187,286 


19,797 


1,253,120 


6,094,604 


18 


Saccharine Materials 


short 

tons 

short 

tons 

gal. 

lb. 

lb. 

gal. 

lb. 

gal. 


820,657 

311,700 
37,132,057 
1,152,000,000 
250,000,000 
13,668,000 
12,100,000 
4,258,900 


744,492 

282,771 
185,273 
522,544 
113,399 

71,297 
5,489 

21,385 






744,492 

268,633 
120,427 
444,160 
92,080 
48,556 
4,544 
15,269 






Domestic cane sugar. . . 


3,052,844 
1,101,548 


19 




20 




493,819- 


21 


Glucose and grape sugar 


""454 


1,821,312 
380,000 


23 


Sorghum syrup 


199,102 


24 




18,634 


25 


Maple syrup 




62,704 




Sub-total — Sugars 






1,946,650 


454 




1,738,161 


7,129,963 


26 


Fruits 


bbl. 
bu. 
bu. 

boxes 

short 

tons 

short 

tons 

short 

tons 


45,485,000 

25,016,000 

7,920,000 

19,546,400 

77,500 

125,000 

10,900 


2,970,989 
544.673 
172,442 
602,901 

70,307 

113,399 

9,888 


8,913 

2,723 

862 

2,411 

1,266 

2,608 

465 


8,913 
544 
689 
603 



3,402 

99 


320,865 
41,939 
19,658 
46,423 

43,731 

77,678 
6,180 


1,440,965 


27 




186,119 


28 




87,057 


29 




203,361 


29a 






29b 




184,450' 


29c 


Apricots, dried 


361,250 

2S.122 




Sub-total — Fruits 






4,484,599 


19,248 


14,250 


556,474 


2,491,324 


30 


Vegetable Oils and Nuts 


bu. 

lb. 

gal. 

lb. 

lb. 


30.025,825 

1,201,386,000 

9,140,542 

1,350,000 

1,461,000 


299,632 

544,945 

31,928 

612 

663 


41,132 


84,589 

534,044 

31,486 

600 

650 


30,531 


1,080,829 


31 




4,968,932 


321 








292,991 


331 
341 








5,584 


Olive oil 






6,043 




Sub-total — Oils and Nuts 






877,780 


41,132 


651,369 


30.531 


6,354,379 


86 


Fish 


lb. 


1,036,320,000 


470,072 


80,852 


17,863 




515,051 




Grand Total— All Pri- 
mary Foods 






33,059,677 


1,777.138 

1 


925,363 


13,678,245 


72,012,140- 









Less deductions as per text explanation of each item. 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 



53 









Table 7 — ( 


Continued 










Commodity 


"5 
.Sfa 

5* 






1917- 


L8 






o 
a 

£ • 


* 
.2 c 

■§;§ 

O <h A 
Ph 


•4343 

s ® 

.|M 

Ph 


00 

a 

a ° 

2« 


m 

a 






£ 
•9, <" 


.2.1 

o?3 
Is g 


i 

2 
3 


Grains and Their Deriva- 
tive Products 
Cornmeal (maize meal). 

Hominy as corn 

Wheat (nutrients in 
flour) 


bbl. 
bu. 

bu. 

lb. 

lb. 

bbl. 

lb. 

lb. 


33,216,495 
27,896,000 

485,635,000 
905,630,400 
442,359,000 
4,912,600 
105,438,000 
856,438,000 


2,953,112 

708,586 

13,216,945 
410,791 
200,653 
436,755 
47,826 
388.478 


221,482 
34,646 

1,115,065 
66,548 
21,269 
29,700 
3,061 
31,078 


124,030 
2,506 

97,805 

29,577 

4,414 

3,931 

574' 

776 


1,946,093 
329,876 

7,345,070 
276,872 
146,075 
343,724 
37,208 
306,896 


10,042,210 
1,518,937 

35,601,416 


4 




1,684,473 


5 




725,469 


6 




1,569,477 


7 
8 


Buckwheat flour 

Rice 


170,810 
1,396,850 




Sub-total — Grains 






18,363,146 


1,522,849 


263,613 


10,731,814 


52,709,642 


q 


Vegetables 


bu. 

bu. 
bu. 
bu. 
bu. 

short 

tons 

cases 
(30 lb.) 

cases 
(30 lb.) 

cases 
(51 lb.) 


11,776,000 

2,171,250 

295,172,000 

58,123,000 

10,165,000 

335,301 

9,829,153 

10,802,952 

15,076,074 


320,496 

59,092 

8,033,401 

1,450,053 

262,816 

304,182 

133,755 

147,007 

348,755 


72,111 

14,537 

144,600 

20,301 

3,615 

4,259 

4,815 

4,116 

4,185 


5,769 

591 
8,033 
8,700 

775 

608 

268 

1,764 

698 


191,013 

36,637 

1,180,897 

317,584 

22,980 

14,601 

. 13,108 

27,931 

13,951 


1,134,029 


10 


Peas (other than can- 


215,605 


ii 

12 
13 




5,509,976 


Sweet potatoes 


1,470,512 
116,257 


14 






15 




83,825 


16 




75,193 


17 


Canned tomatoes 


147,460 
80,732 


Sub-total — Vegetables . . . 






11,059,557 


272,539 


27,206 


1,818,702 


8,833,589 


18 


Saccharine Materials 


short 

tons 

short 

tons 

gal. 

lb. 

lb. 

gal. 

lb. 

gal. 


765,207 

243,600 
38,330,952 
1,236,480,000 
250,000,000 
34,175,000 
10,838,000 
4,286,100 


694,188 

220,991 
191,255 
560,864 
113,399 
178,269 
4,916 
21,522 






694,188 

209,942 
124,315 
476,732 

92,080 

121,408 

4,071 

15,367 






2,846,570 
860,882 


19 


Domestic cane sugar. . . 




20 




509,763 


21 


Glucose and grape sugar 




1,954,875 


22 
23 


454 


380,000 


Sorghum syrup 


497,827 


24 




16,691 


25 


Maple syrup 




63,104 




Sub-total — Sugars 




1,985,404 


454 




1,738,103 


7,129,712 


26 


Fruits 


bbl. 

bu. 

bu. 

boxes 

short 

tons 

short 

tons 

short 

tons 


38,821,000 

30,059,000 

8,858,000 

10,265,600 

110,000 

160,000 

16,000 


2,535,710 
654,475 
192,865 
316,638 

99,791 

145,150 

14,515 


7,607 

3,272 

964 

1,266 

1,796 

3,338 

682 


7,607 
654 
771 
317 



4,355 

145 


273,855 
50,393 
21,986 
24,381 

62,070 

99,428 

9.072 


1,229,849 


27 

28 
29 
29a 




223,639 




97,367 


Oranges 


106,803 


?,9b 




261,800 


29c 


Apricots, dried 


462,400 
41,280 




Sub-total — Fruits 






3,959,144 


18,925 


13,849 


541,185 


2,423,138 


30 


Vegetable Oils and Nuts 


bu. 
lb. 

fb al 

lb. 


51,188,700 

1,149,291,000 

9,280,023 

25,163,000 

962,400 


510,819 

521,315 

32,415 

11,414 

436 


68,478 


143,483 

510.887 

31,966 

11,186 

428 


50,829 


1,824,116 


31 




4,753,468 


32 








297,462 


33 








104,074 


34 


Olive oil 






3,980 


Sub-total — Oils and Nuts 






1,076,399 


68,478 


697,950 


50,829 


6,983,100 


35 j Fish 


lb. 


1,036,320,000 


470,072 


80,852 


17,863 


! 515,051 


Grand Total — All Pri- 






36,913,722 


1,964,097 


1,020,481 


14,880,633 


78,594,232 











* Less deductions as per text explanation of each it em. 



54 



THE NATION S FOOD 



It is not proposed to enter upon any detailed discussion of the 
results shown in Table 7 until certain other data are in hand, 
because to do so would inevitably involve unnecessary duplication. 
Here it is desirable only to summarize in convenient form for reference 
the data of Table 7. This is done in Table 8. 



Table 8. — Summary of Production of Primary Food* 
(Metric Tons) 



Year 



Total of all 
primary 
foods as 

commodity 



Protein in 

primary 

foods 



Fat in 

primary 

foods 



Carbohy- 
drate in pri- 
mary foods 



Calories 

(millions) 

in primary 

foods 



1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 



whole 



Total for 7 years. . . 

Average per year, 

period 

Average per year, 3 prewar 
years 

Average, war years 

Per cent, nutrients to total 
(whole period) and calo- 
ries per pound 



32,284,633 
37,974,989 
35,831,949 
42,354,173 
44,718,207 
33,059,677 
36,913,722 



1,721,683 
2,003,254 
2,034,950 
2,327,578 
2,605,757 
1,777,138 
1,964,097 



263,137,350 
37,591,050 



35,363,857 
39,261,445 



14,434,457 

2,062,065 

1,919,962 
2,168,643 

5.5 



943,820 
922,136 
948,495 

1,092,610 
922,989 
925,363 

1,020,481 



13,112,496 
14,957,522 
15,126,422 
17,063,873 
19,060,829 
13,678,245 
14,880,633 



69,634,613 
78,152,802 
79,218,759 
89,706,981 
97,458,818 
72,012,140 
78,594,232] 



6,775,894 

967,985 

938,150 
990,361 

2.6 



107,880,020 

15,411,431 

14,398,813 
16,170,895 



41.0 



564,778,345 

80,682,621 

75,668,725 
84,443,043 



97.4 



The data of Table 8 are shown graphically in Fig. 3. 

From the summary and Fig. 3 we note: first of all, that while the 
total production of primary foods generally increased up to the 
year 1915-16 it fell off badly in the two following years, 1916-17 
and 1917-18, going back in 1916-17 to practically the level of the 
earliest of the prewar years here discussed. The yearly fluctua- 
tions are, however, much less violent in the nutrients than in the 
gross totals of commodities. This can best be demonstrated by 
reducing the figures of Table 8 to a relative basis, by taking the 
average of the whole period as 100, for each column, and then 
reducing each year figure to that relative base. This is done in 
Table 9. 

The much smoother increase in the nutrients to the high point 
in 1915-16, as compared with the gross commodity total is apparent. 

Protein shows the greatest percentage change, the production 
having increased 42 per cent, from 1911-12 to 1915-16. It also 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 55 



ro^ 




cHYOft. 



/ire-" 



TOTAL M(OT£IN___. 
TOTAL FAT 



\ 



\ 



Fig. 3. — Showing the course of production of primary food materials since 1911. 
Solid line denotes total primary food production. Dash line, protein content of 
primary foods, dot line, fat content of primary foods, dash-dot line, carbohydrate 
content of primary foods. 



Table 9. — Relative Changes in Production of Primary Foods 
(Seven Year Average = 100) 



Year 



! All primary 

foods as 
i commodity 



Protein in 
primary foods 



Fat in 
primary foods 



1911-12 


86 


1912-13 


101 


1913-14 


95 


1914-15 


113 


1915-16 


119 


1916-17 


88 


1917-18 


98 



83 
97 
99 
113 
126 
86 
95 



98 
95 
98 

113 
95 
96 

105 



Carbohydrate 

in primary 

foods 



Calories in 
primary foods 



85 
97 
98 
111 
124 
89 
96 



97 
98 
111 
121 
89 
97 



56 

suffered most in the slump of 1916-17, dropping back 40 per cent, 
in one year from its highest point. The increase in calories amounts 
to 35 per cent. The greatest increase in fat production was from 
1912-13 to 1914-15, amounting to 18 per cent., less than half of 
the increase in protein production. One might think that all the 
nutrients ought to change proportionately to each other and to the 
total crop. Thus it may puzzle one at first thought to under- 
stand why the nutrient production was higher for all three in 
1913-14 than in 1912-13, while the total production of primary 
foods as commodity was 6 per cent, lower in 1913-14 than in 1912- 
13. The explanation for the apparent paradox is seen to be simple 
by examination of the separate items in Table 7. In 1913-14 
the vegetables and fruits gave generally a lower production than in 
the previous year. But the grains were higher, and also the sugars 
and fats. Thus, while the decrease in the fruits and vegetables 
was sufficient to bring about a decrease in gross tonnage, the higher 
nutrient content of grains, fats, and sugars turned the nutrient 
scale the other way. 

The year 1917-18 was below the general average of the whole 
period in all items of primary nutrient production except fat. 
The stimulation of high prices to the producer and great demand 
for vegetable oils, and the response of the people of the country to 
the request of the Food Administration t o eat more corn me al re- 
sulted in a notable increase in the net production of nutrient fat 
in the form of primary foods during the past year. The result 
is of great significance as indicating the possibilities of fat pro- 
duction from vegetable sources in this country under stress of 
necessity. To go into the matter a little more closely, it is seen 
that the total production of primary foods in 1917-18 was 1,113,974 
metric tons lower than in 1912-13, a decrease of approximately 
3 per cent. But in 1917-18 the net nutrient fat produced in the 
primary foods for human food uses was 113,274 metric tons higher 
than that produced in 1912-13. It thus appears in comparing 
these two years that with a 3 per cent, smaller total primary food 
production, there was a 12 per cent, greater production of net 
nutrient fat from the primary foods. Even this certainly does not 
represent the extent to which we might go, in dire necessity, in 
speeding up and extending the manufacturing processes which 
make available for human food the fat content of the primary 
crops. 



PRIMARY FOOD PRODUCTION OF THE UNITED STATES 57 

With a single exception, 1917-18 shows the highest production 
of fat. The exception is 1914-15, when the cottonseed oil produc- 
tion was very high owing to a bumper cotton crop and brought 
up the total. 

The last line of Table 8 is of interest in showing the net per- 
centage nutrient content of all primary foods over the whole seven 
year period. From this line it is seen that, after making all due de- 
ductions for seed, invisible loss, etc., the net percentage of protein 
in the primary foods was 5.5, of fat 2.6 and of carbohydrate 41.4, 
with a fuel value of 985 calories to the pound. It should be under- 
stood that these percentages are net. Besides the general deduc- 
tions from the commodities as explained above, allowance was 
made in calculating the nutrients for inedible refuse in preparing 
the foods for the table. Putting all the nutrients together it 
appears that of the net tonnage of primary food commodities 
produced in this country for human consumption only 49.5 per cent. 
has direct true nutrient value. The remaining 50.5 per cent, 
represents (a) water, (b) inedible refuse, and (c) ash. 

The relation of the different primary food commodities to the 
total production of nutrients will be discussed in a later chapter. 



CHAPTER IV 

THE SECONDARY FOOD PRODUCTION OF THE UNITED 

STATES 

(Commodity References Nos. 36-48) 

In this chapter will be considered the production of the remain- 
ing materials used as human food in addition to the primary foods 
listed in Chapter III. Here again there are of necessity minor 
omissions, and in some cases we have had to resort to estimates 
because of lack of statistics. No account is taken of the production 
of meats through game, goats, rabbits or horses. None of these 
items is of any statistical significance in the nutrition of this nation, 
though in certain foreign countries each of them assumes some 
importance. Here it would be impossible to include these items 
in any case because of lack of information. 

Just as in Chapter III it will be necessary to give a detailed ex- 
planation of how the figures on each item were obtained. The 
reference numbers to items will continue serially from those in 
Chapter III. 

In Table 11 are given data as to the domestic production of the 
following commodities : 

MEATS AND DERIVATIVE PRODUCTS 

36. Beef. — The data here include the total production of what 
is technically known as carcass beef. This means the meat and fat 
of the dressed carcass. This item does not include (a) the visceral 
fat, from which oleo oil is made and which is accounted separately 
for in the oleomargarine and in the oleo oil produced for export, 
or (6) the edible offal, liver, tongue, etc. 

To arrive at total production the starting point was the statistics 
of slaughter of cattle under federal inspection, published by the 
Bureau of Animal Industry of the U. S. Department of Agriculture. 
It was assumed that the percentage of inspected slaughter to the 
total slaughter in the whole country was the same as that found 
at the last census (50.39 per cent.) for all years up to 1916-17. 
It is known that during the past two years there has Been a marked 

58 



SECONDARY FOOD PRODUCTION OF THE UNITED STATES 59 

change in this percentage. After careful consideration the follow- 
ing estimates were made: 

Year Percentage of inspected 

slaughter to total 

1916-17 63 

1917-18 72 

The number of animals slaughtered, as above calculated, was 
then multiplied by the average live weight per animal for the same 
year, as determined at the Chicago packing establishments. 1 
This gave the total live weight slaughtered. There may be some 
criticism of using Chicago average live weights rather than those 
from some other point or points but, on the whole, it seemed wisest 
to use the Chicago figures for the reason that it is the largest market 
and, over a period of years such as we are here dealing with, 
probably the most representative. Having arrived at total live 
weight figures 52.5 per cent, of these was taken as representing 
dressed weight. 

In obtaining the nutritive values Atwater and Bryant's (p. 28) 
figures for " Sides, All analyses" were used, taking the "As pur- 
chased" values, which as already explained (p. 33) make allowance 
for inedible refuse as a part of the analysis. 

37. Edible Offal from Cattle. — In obtaining the edible offal figures 
2.9 per cent, of the live weight as given under Reference No. 36 was 
taken to represent the production of these products. This per- 
centage figure was calculated from data reported by the packers. 

To obtain the nutritive value of the edible offal Atwater and 
Bryant's figures for the following organs were averaged: brain, 
heart, kidneys, lungs, marrow, sweetbreads, suet and tongue. In 
making the average each organ was allowed to count roughly in 
proportion to its weight. The final weighted average analysis 
of beef offal "as purchased" was as follows: 

Protein 16 . per cent. 

Fat 14 . 9 per cent. 

Carbohydrate 1.0 per cent. 

Calories 945 per lb. 

The carbohydrate is, of course, glycogen in the livers. 

1 1 wish to acknowledge my great indebtedness to the various Chicago 
packers, particularly Armour & Co., for furnishing much needed data on 
various points connected with this analysis of meat production. For many 
points no official statistics are either collected or published, and the books of 
the packers are the only source of information. 



60 

38. Veal. — In principle the method of arriving at production 
figures for veal was the same as that used for beef. Starting with 
inspected slaughter the census percentage of 33.46 per cent, in- 
spected to total slaughter was applied for all years up to 1916-17. 
For 1916-17 a percentage of 45 was assumed, and for 1917-18 a 
percentage of 50. The number of animals slaughtered, as above 
determined, was multiplied by the average Chicago live weight 
for each year. The percentage of dressed weight to live weight 
was taken at 62.11 per cent. The analytical figures for sides as 
purchased were used. 

39. Edible Offal from Calves. — The edible offal for calves was 
taken at 5.23 per cent, of the live weight on the basis of packers' 
reports. The nutritive values of the offal were computed on the 
same plan as that employed for beef edible offal, with the following 
weighted average analytical results : 

Protein 17 . 3 per cent. 

Fat 6.1 per cent. 

Carbohydrate 0.0 per cent. 

Calories 576 per lb. 

40. Pork and Lard. — Here the percentage of inspected to total 
slaughter is taken for all years at 58.86 per cent, there being no 
evidence of any significant change in this respect in recent years. 
The average percentage of dressed weight to live weight is taken 
at 71.97 per cent, for all years, on the basis of packers' reports. 
This dressed weight percentage includes the lard produced from the 
carcass, along with the pork, so that lard is not set down as a sepa- 
rate item in Table 11. The analytical figures used were those for 
"Side, lard and other fat included as purchased" (Atwater & 
Bryant, p. 39). 

41. Edible Offal from Hogs. — Packers' reports indicate the 
edible offal to be 5.559 per cent, of the live weight. This figure was 
accordingly used. For the analytical constants we have again 
made a weighted average of the organs included, with the following 
results : 

Protein 18.4 per cent. 

Fat 8.8 per cent. 

Carbohydrate 0.8 per cent. 

Calories 732 per lb. 



SECONDARY FOOD PRODUCTION OF THE UNITED STATES 61 

42. Mutton and Lamb. — Here the percentage of inspected to 
total slaughter is taken at 76.95 for all years. On account of the 
inclusion here in one group of old and young animals it was thought 
desirable to get the dressed weight in a different manner than in the 
other cases. Through the kindness of Armour & Co., we were able 
to get average absolute dressed weights from all their plants and 
these absolute weights were applied to total slaughter. The analy- 
tical figures used were for sides as purchased, including tallow. 

43. Edible Offal from Sheep and Lambs. — The percentage of 
edible offal here, from packers' reports, is 2.77 per cent, of the live 
weight. The weighted average analytical constants used are : 

Protein >, . . 19.8 per cent. 

Fat 8 . 9 per cent. 

Carbohydrate 2.8 per cent. 

Calories 796 per lb. 

44. Oleomargarine. — The statistics on the production of oleo- 
margarine were obtained from the " Annual Report of the Commis- 
sioner of Internal Revenue for the Fiscal Year Ending June 30, 
1917" (p. 150) for all years up to 1917-18. The production for 
1917-18 was estimated on the basis of monthly returns from the 
Commissioner of Internal Revenue through April, 1918. 

As already explained (p. 43 supra) this item involves some nu- 
tritional duplication, in respect of the vegetable oils which oleomar- 
garine contains. This duplication is allowed to stand in order to 
correct in the total for the omission of minor vegetable oils from the 
primary foods. 

45. Oleo Oil for Export. — This item is inserted here as well as 
in the export table on the following reasoning. Oleo oil is made from 
the visceral and caul fat of beef, which is not included in the dressed 
weight of beef in Table 11. That portion of the oleo oil which is 
domestically consumed is used in making oleomargarine and its 
production is accounted for in Item 44 above. But if we did not 
insert here the oleo oil which is exported as such, we should be short 
on the production side of the ledger by just that amount. It is not 
an insignificant item, and therefore it has been inserted here. The 
data are from the successive numbers of the Monthly Summary of 
Foreign Commerce issued by the Department of Commerce. The 
same item appears unchanged in Table 37, Chapter VII, among 
other exports. 



62 the nation's food 



POULTRY AND EGGS 



46. Poultry. — Unfortunately there are no annual statistics as 
to either amount of poultry on farms, or production of poultry. 
Consequently we have had to estimate this item. This has been 
done after consultation with the Animal Husbandry Division of 
the Department of Agriculture. The best that can be done is an 
estimate of the annual production of all sorts of poultry. The 
values given are arrived at partly from Census figures and partly 
from an assumed annual increase, accompanying the increasing 
population of the country and the steady and intensive propaganda 
on the part of the Department of Agriculture, the Agricultural 
Experiment Stations, and the Colleges of Agriculture for more and 
better poultry. 

An aver age live weight of 3 lb. p er head is assumed. This 
seems reasonable when it is remembered that the total includes 
everything from turkeys and geese to broiler chicks. 

Because of the heterogeneous inclusiveness of the item the ques- 
tion of proper analytical factors is a difficult one. It has been 
approached from the general angle of weighting the analyses of 
Atwater and Bryant for the different sorts of poultry, broiler chicks, 
fowls, turkeys, etc. in roughly the proportion that the specified 
kind of poultry is marketed, and then taking a weighted average 
analysis to apply to the lump production figure. In determining 
the weighting factors the writer has ventured to allow himself to 
estimate them on the basis of his own fairly long and intimate 
acquaintance with the poultry industry in this country. The 
refuse percentage in preparing poultry for the table is large — from 20 
to 40 per cent, in Atwater and Bryant's computation. This ex- 
plains in part why the total contribution to the nutrition of the 
nation by poultry is so comparatively small. 

The weighted mean analysis used in calculating nutrients is 
as follows : 

Protein 13.3 per cent. 

Fat 9.3 per cent. 

Calories 639 per lb. 

47. Eggs. — Again annual statistics are lacking, and an estimate 
has to be made on the basis of Census returns. In 1909 the Census 
estimated the number of eggs produced in the year at 1,591,311,371 



SECONDARY FOOD PRODUCTION OF THE UNITED STATES 63 

dozen. The Animal Husbandry Division of the Department of 
Agriculture is of the opinion, with which the writer agrees, that 
owing to better methods of husbandry the productivity per fowl 
has been rising somewhat since 1909. They suggest that in recent 
years an annual production of 1,875,000,000 dozen probably repre- 
sents the facts. The production in 1917-18 was unquestionably 
lower than in the previous year, due to high prices for feed on the 
one hand, and for poultry on the other hand. On the basis of the 
above consideration I have estimated annual production figures as 
shown in Table 11. The average weight of eggs was taken at 1.5 
lb. per dozen. 

DAIRY PRODUCTS 

48. Dairy Products (as Milk). — Under this rubric are included 
all the dairy products, milk, butter, cheese, etc. It is possible to 
get a much more accurate result by handling the matter in this way 
than would be the case if one attempted to separate the several items. 
All are expressed in terms of milk. 

To obtain the production of milk it is assumed that each cow, 
as enumerated each year under the rubric "Dairy Cows" by the 
Bureau of Crop Estimates of the Department of Agriculture, 
produces on the average 154 lb. of butter fat in the year. This 
estimate is one which is agreed to by the Dairy Division of the 
Department of Agriculture and is probably very close to the truth. 
Multiplying this average annual production by the number of dairy 
cows gives the total production of butter fat. It is next assumed 
that the milk will average to test 3.6 per cent. fat. This estimate 
may be a little high, but it cannot be far from the fact. This leads 
to an average milk production per cow of 4278 lb. per year. 

As to the nutritional distribution of the product it is assumed 
that 96 per cent, of the fat content of the milk, and 50 per cent, each 
of the protein and carbohydrate content go to human food uses. 
Of the remainder it is assumed that 3 per cent, of the total fat and 
40 per cent, each of the total protein and carbohydrate contents 
go to animal feed; in the form of skim milk, butter milk, and milk 
sucked by calves. The residue (1 per cent, of the total fat content, 
and 10 per cent, each of protein and carbohydrate contents) is 
assumed to be lost, wasted, and used for non-food industrial purposes. 

The conversion factors, by which commodities in units given are 



64 



THE NATION S FOOD 



converted to short tons of protein, fat and carbohydrate, are given 
in Table 10. Values in short tons obtained by the application of 
these factors are converted to metric tons by multiplying by 0.9072. 



Table 10. — Factors by Which Quantities (in Specified Original Unit of 
Measure) of the Commodities Named are to be Multiplied to Get 
the Contained Amount of Protein, Fat and Carbohydrate in 
Short Tons of 2000 Lb. To Convert to Metric Tons Mul- 
tiply Either the Result in Short Tons, or the Factors 
in this Table, by 0.9072 



Reference 
No. 


Commodity- 


SSI T ° sh ° rt 

measure P rotem 


To short 

tons of 

fat 


To short 
tons of 
carbohy- 
drate 


To millions 
of calories 


36 


Beef 


lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

doz. 

lb. 


0.000076 
0.000080 
0.000078 
0.000087 
0.000041 
.000092 
0.000065 
0.000099 
0.000006 

o 

0.000067 
0.000098 
0.000009 


1 
0.000077 


.000935 


37 
38 


Edible offal from cattle. 
Veal 


0.000074 0.000005 
0.000031 1 


0.000945 
0.000555 
0.000576 
.002465 
0.000945 
0.001255 
0.000796 
0.003525 
0.004220 
0.000639 
0.000953 
0.000218 


39 
40 
41 
42 
43 
44 
45 
46 
47 
48 


Edible offal from calves 

Pork and lard 

Edible offal from hogs. 

Mutton and lamb 

Edible offal from sheep 

Oleomargarine 

Oleo oil for export 

Poultry 

Eggs 

Dairy products 


0.000031 
0.000274 
0.000044 
0.000120 
.000044 
0.000415 
0.000500 
.000046 
0.000070 
0.000017 


o 
° 

.000004 


0.000014 








0.000011 



SECONDARY FOOD PRODUCTION OF THE UNITED STATES 65 

In Table 11 are given the data as to the production of second- 
ary foods in the United States. The arrangement of the table is 
the same as that of Table 7 for the production of primary foods. 



Table 11. — Showing the Secondary Food Production of the United 
States from 1911-12 to 1917-18, Inclusive 





Commodity 


la 

:§-a 
5* 






1911-12 






4> 

a 

c 


.2 p 

«!§ 

2 t- <n 
•o o.t3 

o c fl 


* 

Us 


.S-8 

"8 .{5 

la 


a 

o 
o 

is 0> 




O 


36 
37 


Meats and Derivative 
Products 

Beef 

Edible offal from 


lb. 

lb. 

lb. 

lb. 
lb. 

lb. 
lb. 

lb. 
lb. 
lb. 


6,887,618,107 

380,458,888 
619,670,929 

51,771,226 
9,451,496,000 

734,109,000 
716,788,045 

41,011,650 
128,601,053 
126,467,124 


3,124,203 

172,575 

281,081 

23,483 
4,287,170 

332,990 
325,133 

18,603 
58,333 
57,365 


474,877 

27,612 

43,848 

4,039 
351,546 

61,270 
42,267 

3,683 

700 




481,125 

25,541 
17,427 

1,409 
2,349,359 

29,303 
78,032 

1,637 

48,416 
57,365 




1,725 





2,664 


521 




6,439,923 
359,534 


38 


Veal 


343,917 


39 


Edible offal from 


29,820 


40 
41 


Pork and lard 

Edible offal from 


23,297,938 
537,368 


42] 
43 

44 
45 


Mutton and lamb . . 

Edible offal from 

sheep and lambs . , 

Oleomargarine 

Oleo oil for export . . 


899,569 

32,645 
453,319 
533,691 




Sub-total — Meats . . . 






8,680,936 


1,009,842 


3,089,614 


4,910 


32,927,724 






46 


Poultry and Eggs 
Poultry 


lb. 
doz. 


1,455,000,000 
1,671,000,000 


659,984 
1,136,940 


88,437 
148,560 


60,718 
106,114 






929,745 


47 


Eggs 


1,592,463 










Sub-total — Poultry . . 






1,796,924 


236,997 


166,832 





2,522,208 






48 


Dairy Products 

Dairy products (as 

milk) 


lb. 


88.550.322.000 


40,166,160 


722,988 


1,365,643 


883,652 


19,303,970 










Grand Total— All 
Secondary Foods. . . 


... 


50,644,020 


1,969,827 


4,622,089 


888,562 


54,753,902 



Excluding deductions as per text. 



66 



THE NATION^ FOOD 

Table 11 — Continued 





Commodity 


'c8 

.3 2 

.S>'3 


1912-13 


0) 

o 
« 


Production* 
in original 
units 

Production* 
in metric 
tons 


m 

a 

3.2 

"5.J3 


a 
o 

o 


03 

-5.2 


3.2 

1! 


36 


Meats and Derivative 

Products 
Beef 


lb. 

lb. 
lb. 

lb. 
lb. 

lb. 
lb. 

lb. 
lb. 
lb. 


6,583,363,871 

363,652,460 
559,183,116 

46,717,692 
9,217,655,000 

715,791,450 
763,667,143 

42,734,507 
145,227,862 
92,849,757 


2,986,194 

164,952 
253,644 

21,191 
4,181,101 

324,681 
346,397 

19,384 
65,875 
42,116 


453,900 

26,392 
39,568 

3,645 
342,849 

59,741 
45,031 

3,838 
790 

o 


459,872 

24,412 
15,726 

1,272 




1,649 


n 


6,155,445 

343,652 
310,347 


37 


Edible offal from 


38 


Veal 


39 


Edible offal from 


26,909 
22,721,520 

523,959 


40 
41 


Pork and lard 

Edible offal from 


2,291,233 
28,572 1 2.597 


42 
43 

44 
45 


Mutton and lamb . . 

Edible offal from 

sheep and lambs . . 

Oleomargarine 

Oleo oil for export. . 


83,135 

1,706 
54,676 
42,116 




542 




958,402 

34,017 
511,928 
391,826 




Sub-total — Meats . . . 






8,405,535 


975,754 


3,002,720 


4,788 31,978,005 


46 


Poultry and Eggs 


lb. 
doz. 


1,467,000,000 
1,711,000,000 


665,427 
1,164,156 


89,167 
152,116 


61,219 
108,654 






937,413 


47 


Eggs 


1,630,583 










Sub-total — Poultry . . 




1,829,583 241,283 


169,873 





2,567,996 


48 


Dairy Products 

Dairy products (as 

milk) 


lb. 


87,686,166,000 39,774,182 ! 715,932 


1,352,316 


875,028 


19,115,584 










Grand Total— All 

Secondary Foods. . . 






50,009,300 1.932.969 


4,524,909 


879,816 


53,661,585 













Excluding deductions as per text. 



SECONDARY FOOD PRODUCTION OF THE UNITED STATES 67 
Table 11 — Continued 





Commodity 


5-3 


1913-14 


9 

o 

a 

a* 


• 

.2 a 
■g'Si 

t3 o.t; 
o - a 

Ah 


§.2 

11 

-Sag 
p-i 


a 
.5-2 
9.S 

•s| 

^ 5 


to 

a 
o 

o 

•S'B 

•+=2 


s.as 


8.2 

■si 


36 


Meats arid Derivative 

Products 
Beef 


lb. 

lb. 

lb. 

lb. 
lb. 

lb. 
lb. 

lb. 
lb. 
lb. 


6,316,536,258 

348,913,413 
473,500,760 

39,559,238 
8,808,943,000 

684,123,930 
753,377,467 

42,158,679 
144,021,276 
97,017,065 


2,865,162 

158,266 
214,779 

17,944 
3,995,710 

310,317 
341,730 

19,123 
65,328 
44,007 


435,503 

25,322 
33,505 

3,086 
327,647 

57,098 
44,425 

3,787 

784 



441,233 

23,424 
13,317 

1,077 
2,189,639 

27,307 
82,014 

1,683 
54,222 
44,007 




1,583 





2,482 


535 




5,905,961 
329,723 


37 


Edible offal from 
cattle 


38 


Veal 


262 793 


39 


Edible offal from 


22,786 


40 
41 


Pork and lard 

Edible offal from 


21,714,044 
500,779 


42 
43 

44 
45 


Mutton and lamb . . 

Edible offal from 

sheep and lambs . . 

Oleomargarine 

Oleo oil for export. . 


945,489 

33,558 
507,675 
409,412 








8,032,366 


931,157 


2,877,923 


4,600 


30,632,220 










46 


Poultry and Eggs 
Poultry 


lb. 
doz. 


1,479,000,000 
1,752,000,000 


670,870 
1,192,052 


89,896 
155,761 


61,720 
111,258 






945,081 


47 




1,669,656 










Sub-total — Poultry 






1,862,922 


245,657 


172,978 





2,614,737 








48 


Dairy Products 

Dairy products (as 

milk) 


lb. 


88,712,886,000 


40,239,899 


724,315 


1,368,150 


885,274 


19,339,409 










Grand Total — All 
Secondary Foods. . . 






50,135,187 


1,901,129 


4,419,051 


889,874 


52,586,366 









Excluding deductions as per text. 



68 



''the nation's food 



Table 11 — Continued 





Commodity 


S * 

5* 






1914-15 






O 
C 
OJ 
u 

£ 6 
XT 


» _ 
2 a 

o-fl 
*-> 5 s 


■4343 

2 a 


CD 

a 

as 
'J s 


00 
a 

•+» 

■S"|s 

*a 


S.S 

|e a 


09 

8.8 

■il 


36 


Meats and Derivative 

Products 
Beef 


lb. 

lb. 

lb. 

lb. 
lb. 

lb. 

lb. 

lb. 
lb. 
lb. 


6,634,677,630 

366,486,949 
444,592,696 

37,144,092 
10,192,035,000 

791,638,070 
649,592,567 

36,350,932 
145,810,048 
80,481,946 


3,009,470 

166,237 
201,666 

16,843 
4,623,076 

359,085 
294,653 

16,489 
66,139 
36,506 


457,437 

26,598 
31,460 

2,898 
379,090 

66,072 
38,305 

3,265 

794 




463,456 

24,603 
12,503 

1,011 

2,533,435 

31,599 
70,716 

1,451 

54,895 
36,506 




1,662 





2,873 


462 




6,203,424 


37 

38 
39 


Edible offal from 

cattle 

Veal 

Edible offal from 


346,330 
246,749 

21,395 


40 
41 


Pork and lard 

Edible offal from 


25,123,366 
579,479 


42 
43 

44 
45 


Mutton and lamb . . 

Edible offal from 

sheep and lambs . . 

Oleomargarine 

Oleo oil for export . . 


815,239 

28,935 
513.980 
339,634 




Sub-total — Meats . . . 






8,790,169 


1,005,919 


3,230,175 


4,997 


34,218,531 


46 
47 


Poultry and Eggs 

Poultry 

Eggs 


lb. 
doz. 


1,491,000,000 
1,793,000,000 


676,313 
1,219,948 


90,626 
159,406 


62,221 
113,861 






952,749 
1,708,729 




Sub-total — Poultry . . 


... 




1,896,261 


250,032 


176,082 





2,661,478 








48 


Dairy Products 

Dairy products (as 

milk) 


lb. 


90,958,836,000 


41,258,655 


742,653 


1,402,788 


907,686 


19,829,026 




Grand Total — All 
Secondary Foods. . . ... 




51,945,085 


1,998,604 


4,809,045 


912,683 


56,709,035 










Excluding deductions as per text. 



SECONDARY FOOD PRODUCTION OF THE UNITED STATES 



69 



Table 11 — Continued 





Commodity 


03 

(3 « 






1915-16 






0) 
o 

C 


* 

2 c 

2 «§ 


» 

o.2 

.2-13 

'•+3 a; 

,3 s * 
12 a G 


Protein in 
metric tons 


03 

a 
o 
■** 

o 

rig 


Carbohydrate 
in metric 
tons 


03 

■il 

o 


36 


Meats and Derivative 

Products 
Beef 


lb. 

lb. 
lb. 

ib. 

lb. 

lb. 
lb. 

lb. 
lb. 

lb. 


6,944,361,254 

383,593,266 
510,076,031 

42,614,976 
10,392,366,000 

807,198,060 
617,234,024 

34,540,155 
152,509,913 
102,645,914 


3,149,941 

173,997 
231,369 

19,330 
4,713,946 

366,143 
279,975 

15,667 
69,178 
46,560 


478,788 

27,839 
36,093 

3,325 

386,542 

67,370 
36,396 

3,102 

830 




485,089 

25,751 
14,344 

1,159 
2,583,231 

32,221 

67,194 

1,379 
57,418 
46,560 




1,740 






2,929 


439 




6,492,978 


37 


Edible offal from 


362,496 


38 


Veal 


283,092 


39 


Edible offal from 


24,546 


40 
41 


Pork and lard 

Edible offal from 


25,617,182 
590,869 


42 
43 

44 
45 


Mutton and lamb . . 

Edible offal from 

sheep and lambs . . 

Oleomargarine 

Oleo oil for export. . 


774,629 

27,494 
537,597 
433,166 






9,066,106 


1,040,285 


3,314,346 


5,108 


35,144,049 






Poultry and Eggs 

46 Poultry . lb. 

47 1 Eggs doz. 


1,500,000,000 
1,834,000,000 


680,395 
1,247,844 


91,173 
163,051 


62,596 

116,465 




o 


958,500 
1,747,802 






1,928,239 


254,224 


179,061 





2,706,302 






48 


Dairy Products 

Dairy products (as 

milk) 


lb. 


94,578,024,000 


42,900,308 


772,202 


1,458,604 


943,802 


20,618,009 








Grand Total— All 






53,894,653 


2,066,711 


4,952,011 


948,910 


58,468,360 










Excluding deductions as per text. 



70 



THE NATION^ FOOD 
Table 11 — Continued 





Commodity 


"a 

.an 

S 3 


1916-17 


O 

a 
«£ 6 


Production* 
in original 
units 


Is 

'-3 , -' 

PL,--"* 


Protein in 
metric tons 


Fat in 
metric tons 


Carbohydrate 
in metric 
tons 


Calories 
(millions) 


36 


Meats and Derivative 

Products 
Beef 


lb. 

lb. 
lb. 

lb. 
lb. 

lb. 
lb. 

lb. 
lb. 
lb. 


7,504,745,792 

414,547,862 
507,256,600 

42,379,432 
10,272,227,000 

797,866,670 
570,515,570 

31,976,181 

233,170,111 

67,113,421 


3,404,130 

188,038 
230,090 

19,223 

4,659,451 

361,910 

258,784 

14,504 
105,765 
30,442 


517,426 

30,086 
35,894 

3,307 
382,073 

66,591 
33,642 

2,872 

1,269 




524,233 

27,830 
14,266 

1,153 
2,553,368 

31,848 
62,108 

1,276 
87,785 
30,442 



1,881 


7,016,937 
391 748 


37 


Edible offal from 


38 


Veal 


| 281,527 


39 


Edible offal from 


24,411 
25,321,040 

2,895 584.038 


40 
41 


Pork and lard 

Edible t offal from 


42 
43 

44 
45 


Mutton and lamb . . 

Edible offal from 

sheep and lambs . . 

Oleomargarine 

Oleo oil for export . . 



406 

° 




715,997 

• 

25,453 
821,925 
283,219 




Sub-total — Meats ... ... 


9,272,337 


1,073,160 


3,334,309 j 5,182 


35,466,295 


46 


Poultry and Eggs 
Poultry 


lb. 
doz. 


1,485,000,000 
1,875,000,000 


673,592 
1.275.741 


90,261 
166,696 


61,970 I 948.915 


47 




119,069 


1,786,875 












Sub-total — Poultry . . 







1,949,333 


256,957 


181,039 


2.735.790 








48 


Dairy Products 
Dairy products (as 
milk) lb. 


97,940,532,000 


44,425,531 


799,656 


1,510,461 


977,358 21,351,036 




Grand Total— All 
Second' ir y Foods. . . 






55,647,201 


2,129,773 


5,025,809 


! 

982,540 59,553,121 



Excluding deductions as per text. 



SECONDARY FOOD PRODUCTION OF THE UNITED STATES 71 



Table 11 — Continued 





Commodity 


13 

a <n 

o 3 


1917-18 


03 

O 
C 

o 
u . 

«£ o 
££ 

n 


.2 a 
"o'Sb 

>- 5 3 


* 
|.g 

BgJ 

Cm 


to 

a 

.2° 
a .8 

|a 

P4 


a 
o 

o 

a'C 
■— +j 


c3 

-.S3 


CO 

si 

1! 


36 


Meats and Derivative 

Products 
Beef 


lb. 

lb. 
lb. 

lb. 

lb. 

lb. 
lb. 

lb. 
lb. 
lb. 


7,395,267,011 

408,500,463 
614,442,700 
51,334,426 

10,146,043,000 

788,055,840 
442,290,091 

24,750,373 

338,487,893 

56,648,102 


3,354,471 

185,295 
278,709 
23,285 

4,602,215 

357,460 
200,621 

11,227 
153,537 
25,695 


509,877 

29,647 

43,479 

4,005 

377,380 

65,772 
26,081 

2,223 

1,843 




516,587 

27,423 

17,280 

1,397 

2,522,003 

31,456 
48,149 

988 
127,435 
25,695 




1,853 





2,859 


315 




6,914,575 


37 

38 


Edible offal from 

cattle 

Veal 


386,033 
341,016 


39 


Edible offal from 


29,569 


40 
41 


Pork and lard 

Edible offal from 


25,009,996 
576,857 


42 
43 

44 
45 


Mutton and lamb . . 

Edible offal from 

sheep and lambs . . 

Oleomargarine 

Oleo oil for export . . 


555,074 

19,701 

1,193,170 

239,055 




Sub-total — Meats . . . 






9,192,515 


1,060,307 


3,318,413 


5,027 


35,265,046 


46 


Poultry and Eggs 


lb. 
doz. 


1,470,000,000 
1,800,000,000 


666,788 
1,224,711 


89,349 
160,028 


61,344 
114,306 






939,330 
1,715,400 


47 














Sub-total — Poultry . . 






1,891,499 


249,377 


175,650 





2.654.730 








48 


Dairy Products 

Dairy products (as 

milk) 


lb. 


99,608,952,000 


45,182,322 


813,279 


1,536,192 


994,006 


21,714,752 












Grand Total— All 




56,266,336 


2,122,963 


5,030,255 


999,033 


59,634 528 















Excluding deductions as per text. 



72 



THE NATION S FOOD 



Since at this point we are concerned only with the presentation 
of basic data, detailed discussion of the results set forth in Table 1 1 
will be deferred to a later chapter. Before passing to the next phase 
of j the subject, however, it is of interest to compare the total sec- 
ondary food production in the successive years covered. This is 
done in Table 12 and in Fig. 4. 

Table 12. — Summary of Production of Secondary Foods 
(Metric Ton) 



Year 


Total of all 

secondary 

foods as 

commodity 


Protein in 

secondary 

foods 


Fat in 

secondary 

foods 


Carbohy- 
drate in 
secondary 
foods 


Calories 

(millions) 

in secondary 

foods 


1911-12 


50,644,020 


1,969,827 


4,622,089 


888,562 


54,753,902 


1912-13 


50,009,300 


1,932,969 


4,524,909 


879,816 


53,661,585 


1913-14 


50,135,187 


1,901,129 


4,419,051 


889,874 


52,586,366 


1914-15 


51,945,085 


1,998,604 


4,809,045 


912,683 


56,709,035 


1915-16 


53,894,653 


2,066,711 


4,952,011 


948,910 


58,468,360 


1916-17 


55,647,201 


2,129,773 


5,025,809 


982,540 


59,553,121 


1917-18. 


56,266,336 


2,122,963 


5,030,255 


999,033 


59,634,528 


Total for 7 years 


368,541,782 


14,121,976 


33,383,169 


6,501,418 


395,366,897 


Average per year, 












whole period 


52,648,826 


2,017,425 


4,769,024 


928,774 


56,4S0,9S5 


Average per year, 3 












prewar ye'ars 


50,262,836 


1,934,642 


4,522,016 


886,084 


53,667,284 


Per cent, nutrients to 












total (whole period) 












and calories per lb.. . 




3.8 


... 


1.8 


4S7 



The data of Table 12 are shown graphically in Fig. 4. They 
are reduced in Table 13 to relative figures by taking the average 
of the whole period for each column as 100 and reducing each year 
to that base. 

Table 13. — Relative Changes in Production of Secondary Foods 
(Seven Year Average = 100) 



Year 


All secondary 

foods as 

commodity 


Protein in 

secondary 

foods 


Fat in 

secondary 

foods 


Carbohydrate 

in secondary 

foods 


Calories in 

secondary 

foods 


1911-12 


96 


98 


97 


96 


97 


1912-13 


95 


96 


95 


95 


95 


1913-14 


95 


94 


93 


96 


93 


1914-15 


99 


99 


101 


98 


100 


1915-16 


102 


102 


104 


102 


104 


1910-17 


106 


106 


105 


106 


105 


l'.t 17-18 


107 


105 


105 


10S 


106 



SECONDARY FOOD PRODUCTION OF THE UNITED STATES 



73 



jit is evident that the production of secondary foods is a more 
stable matter than the production of primary foods. The maximum 
fluctuation in the relative figures of Table 13 amounts to only 
12 or 13 points in any nutrient or the total production. This would, 
on the whole, be expected because of the fact that animal produc- 



70 
65 

60 
55 

SO 

15 

1 " 
^ 55 

25 
20 










































sect 


^^ 


























































































10 
5 




















TOTAL FAT 










TOTAL PfiOTL 


W 












TOTAL CA/fSO, 


irOfiAT€ 





















Fig. 4. — Showing the course of production of secondary food materials since 
1911. Solid line denotes total secondary food production; dash line, protein con- 
tent of secondary foods; dot line, fat content of secondary foods; dash-dot line, 
carbohydrate content of secondary foods. 



tion operates from a base which is much more nearly perennial 
than crop production and is also less influenced by small environmen- 
tal changes. The growth and production of a herd of cattle or hogs 
is less affected by unfavorable weather conditions in a particular 
season than is a crop of wheat, for example. 

A second point which strikes one at once in comparing secondary 



74 

with primary food production is that, during the period of time 
here under discussion, the maximum productivity is attained in 
different years in the two cases. The maximum of gross production 
of secondary foods is reached in the last year of the period, 1917-18. 
The same is also true of all the separate nutrients except protein, 
which falls in 1917-18 a little behind the 1916-17 production. 
The maximum primary production was, as we have seen earlier, in 
1915-16. 

The last line of Table 12 shows that of the 368,541,782 metric 
tons of secondary foods produced in the seven years, which amount is 
the residue after all necessary deductions, 3.8 per cent, net was 
protein available for human nutrition, 9.1 per cent, fat and 1.8 
per cent, carbohydrate. Or, put it another way, all the net nutrients 
in secondary foods, after allowing for inedible refuse, amount to 
but 14.7 per cent, of the total net tonnage of such foods. The 
remaining 85.3 per cent, represents (a) water, (6) inedible refuse 
and (c) ash. These figures, in comparison with the similar ones 
for primary foods given in the preceding chapter, show at once 
how different in a physiological sense the secondary foods are from 
the primary. The great outstanding function of the secondary 
foods is to supply fat in a form relished b}^ human beings. Further 
of course these foods play an important role in supplying body 
building protein and vitamines. 



CHAPTER V 
TOTAL HUMAN FOOD PRODUCTION] 

Having now completed the survey of the production of primary 
and secondary food materials separately, it is desirable to combine 
the two and put the material in such form as to make possible 
certain general conclusions regarding the total production of human 
food in this country. At the outstart it needs to be again made 
clear exactly what the figures signify. As explained in the text 
of Chapters III and IV, in detail, the total production in metric 
tons means, in case of each commodity, the net production of that 
commodity available for human food, after deductions for seed, 
spoilage, animal feeding, industrial uses, etc. The nutrient pro- 
duction figures show, for each commodity, the net amount of protein, 
carbohydrate, fat, and calories, which can be got as human nutrients 
out of the total produced, after allowing for the inedible refuse which 
was still included in the total commodity production figures, even 
after the general deductions described above had been made. 

It will be of interest to consider first the results in the mass. 
Table 14, which is a combination of Tables 8 and 12, shows the total 
production of human food in each year covered in this study and 
the percentage contribution of primary and secondary foods to 
this total. 

The total production of human food within the period under 
consideration increased rather steadily to a maximum point in 
1915-16 and then fell off in the last two years. The same course 
was true of protein, carbohydrate and calories. The fat production 
followed a different line, reaching a maximum in 1917-18. 

Comparing the four war years with the three prewar years, it 
is seen that the average annual production had been definitely 
greater in the war period. The absolute and percentage amounts 
of the increase are shown in Table 15. j 

75 



76 



THE NATION^ FOOD 



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TOTAL HUMAN FOOD PRODUCTION 



77 



Table 15. — Excess of Average Annual Human Food Production During 

War Period 



Item 


Excess of annual average 
war production over prewar 


Per cent, 
increase 


Total human food 


8,073,070 metric tons 
393,551 metric tons 
484,474 metric tons 

1,846,990 metric tons 
13,698,295 millions 


+ 9 43 


Protein 


+ 10 21 


Fat . .' 

Carbohydrate 

Calories 


+ 8.87 
+ 12.08 
+ 10.59 




Fig. 5. — Diagram showing^relative increase in average annual human food 
production in the war years as compared with prewar. The prewar annual aver- 
age is taken as 100 per cent, (black bar) and the war annual average is shown ae a 
cross hatched bar. 

The greatest average annual increase is in carbohydrate, then 
follow calories and protein close together. Fat production shows 



78 

the smallest relative increase over prewar conditions. In general 
the war years show about 10 per cent, increase in production of 
human food over the prewar. This result is shown graphically in 
Fig. 5. 

This increase in production of food in the United States during 
the four war years is the result of two circumstances : first, favorable 
crop conditions in the first two years of the war, and second, heavy 
export demand with associated high prices, which led the farmer 
to plant large acreages. That the second of these factors alone will 
not suffice to bring about increased production, unless the first is 
present, is shown by the conditions in 1917-18, when the production 
fell off badly in the face of the highest prices known for many years 
for farm products. 

It is instructive in this connection to compare 1917-18, our 
first year in the war as a combatant, with the three preceding war 
years. Owing to the fact that this country was actively involved 
and that furthermore the need on the part of the Allies for food 
from America was greater than in any prewar year of the war, there 
was every incentive to an increased production. But the fact is 
that production in 1917-18 fell distinctly below the average of the 
three preceding years 1914-15 to 1916-17, inclusive, for all items 
except fat. This is shown in Table 16. 

Table 16. — Total Food Production in 1917-18 as Compared with the 
Three Next Preceding Years 



Item 


Change in 1917-18 produc- 
tion as compared with 
average of 3 preceding years 


Per cent. 

increase or 

decrease 


Total human food 


- 692,941 metric tons 

- 214,794 metric tons 
+ 141,460 metric tons 
-1,669,361 metric tons 
-6,407,392 millions 


-0.74 


Protein 

Fat 

Carbohydrate 


-4.99 
+2.39 
-9.51 


Calories 


-4.43 



The results in this table arc extremely interesting from a nutri- 
tional standpoint. It appears that while the gross total production 
of food in our first year in the war was only insignificantly smaller 
(0.8 per cent.) than the average of the three preceding war years, 
we were short 5 per cent, in protein, and nearly 10 per cent, in 
carbohydrate. In total calorics we were 4.5 per cent, short. Only 



TOTAL HUMAN FOOD PRODUCTION 79 

in fat was the 1917-18 human food production as great as in the 
three preceding years, and there the excess was only 2.4 per cent. 
Following the lean year 1916-17, which depleted all reserves nearly 
to the vanishing point, it is clear that during our first year in the 
war our food problem was a real one. Only by a reduced domestic 
consumption and the most widespread and rigid conservation could 
there be any hope of meeting a normal export program. In later 
chapters the facts regarding consumption and export will be 
presented. 

The next point to which attention may be turned is the propor- 
tionate contribution of primary and secondary foods to the total 
nutritional production. Taking the whole seven year period to- 
gether it is seen that while only 42 per cent, of the total tonnage of 
human food production is primary and 58 per cent, secondary, 
51 per cent, of the protein, 94 per cent, of carbohydrates and 59 
per cent, of the fuel value come from the primary foods, which are 
of course chiefly of plant origin. The secondary or animal foods 
make their large contribution in fat, furnishing 83 per cent, of the 
total. Protein for human food is produced about equally from 
plant and animal sources. If we put fish, here classed as a primary 
food source because no feed is expended in its production, with the 
other animal foods the protein balance in production would be 
thrown definitely to the animal side. 

Altogether Table 14 is an impressive object lesson to those 
tending to belittle the importance of foods of animal origin in the 
national nutrition. Any source which contributes, in fact, about 
half the protein and half the calories, and nearly 85 per cent, of 
the fat produced in the country, cannot safely be treated in a step- 
motherly manner, if the proper nutrition of the nation is to be 
maintained. Furthermore these facts would appear to give little 
comfort to the vegetarian cult. The United States is a reasonably 
healthy nation, as populations go. This condition of health is 
maintained on a diet in which animal products contribute very 
substantial amounts, as has been seen. 

The figures of Table 14 also demonstrate in a striking manner 
what a vast quantity of raw materials has to be grown to yield a 
sufficient amount of nutrients. Summing the percentages of the 
last line of Table 14 it is seen that only 29.0 per cent, of the total 
tonnage of human food "materials produced is net nutrients. The 
remaining 71.0 per cent, of the total tonnage is made up of water, 



80 



THE NATION S FOOD 



ash, and inedible refuse. What this means may be made clear 
by a comparison. Suppose one found that 71.0 per cent, of his 
winter r s coal supply was slate and stones which would not burn, 
and only 29.0 per cent, was real coal which would burn. That situa- 
tion would exactly parallel that of the material used to stoke the 
human furnace. These facts are shown graphically in Fig. 6, 
in such way as to show the net nutrients and wastage in the total 
and in primary and secondary human foods. 




Fig. 6. — Diagram based on Table 14 to show graphically the net nutrients in 
human food, of primary and secondary origin. Cross-hatched areasrepresent pri- 
mary foods, and stippled areas secondary foods. 



The next point to which attention may be turned is that of the 
relation of production to population. Many years ago Malthus 
argued that population always tends to outrun subsistence. It is 
of course clear at once that in a food-exporting country like the 
United States subsistence is still far ahead of population, but it is 
desirable to set forth here the facts as to per capita production 
during the period covered by the study. 

The population of continental United States, as estimated by the 
Bureau of the Census for January 1 of each year (the mid-point of 
the fiscal years used in this study) is shown in Table 17. 



TOTAL HUMAN FOOD PRODUCTION 
Table 17. — Population of Continental United States 



81 



Year 



Population, January 1 



1912 


94,736,339 


1913 


96,354,333 


1914 


97,972,327 


1915 


99,590,321 


1916 


101,208,315 


1917 


102,826,309 


1918 


104,444,303 



Table 18 shows the total per capita 'production of human food 
materials in the successive years. It must be clearly remembered 
that these are gross production figures, not consumption statistics. 
Those will be presented later. 

Table 18. — Human Food Production per Capita per Year in the United 

States 



Year 


Foods as 
commodi- 
ties per 
capita, kg. 


1 Protein 
per 
capita, 
kg. 


I Fat per 
capita, kg. 


Carbohy- 
drate per 
capita, 
kg. 


Total 

nutrients 

per capita, 

kg. 


Calories 
per capita 
(millions) 


1911-12 


875.4 


39.0 


58.8 


147.8 


245.6 


1.3130 


1912-13 


913.1 


40.9 


56.5 


164.4 


261.8 


1.3680 


1913-14 


877.5 


40.2 


54.8 


163.5 


258.5 


1.3453 


1914-15 


946.9 


43.4 


59.3 


180.5 


283.2 


1.4702 


1915-16 


974.4 


46.2 


58.0 


197.7 


301.9 


1.5407 


1916-17 


862.7 


38.0 


57.9 


142.6 


238.5 


1.2795 


1917-18 


892.2 


39.1 


57.9 


152.0 


249.0 


1.3235 


Annual average 














whole period 


906.1 


41.0 


57.6 


164.1 


262.7 


1.3773 


Annual average 














3 prewar years . . . 


888.7 


40.0 


56.7 


158.6 


255.3 


1 . 3423 


Annual average 














war period 


918.5 


41.6 


58.3 


167.9 


267.8 


1.4021 



It is evident from this table that there is as yet no occasion for 
worry along Malthusian lines in this country, so far as subsistence 
is concerned. Not only do we produce more food than we consume, 
but there is no definite falling off in the ratio between subsistence 



82 



THE NATION S FOOD 



produced and population. There were more total nutrients per 
capita produced in human foods in 1917-18 than in 1911-12. Fur- 
thermore the annual average production of all nutrients, separately 
and combiner 1 , was distinctly higher during the war period than 
before the war. 

We may turn now to one of the most interesting points in the 
whole study, namely the relative nutritional importance of the 
productions of different commodity groups and single commodities. 
In making an analysis of this point it is desirable to get as long a time 
base as possible, in order to eliminate the effect of fluctuations in the 
crops in individual years. Consequently averages for the whole 
period of seven years have been used throughout. Tables 19 and 
22 give the annual average nutritional content of each of the sev- 
eral primary and secondary human food groups. These seven year 
averages are first stated in absolute figures (metric tons) and then 
as percentages of the total. Finally the percentages are cumulated. 



Table 19. — Annual Average Amount of Protein Produced in the Form 
of Primary and Secondary Human Foods, Arranged by Commodity 

Groups 



Group 



Total protein 
(metric tons) 



Grains 1,698,456 

Meats 1,013,773 

Dairy products j 755,861 

Poultry and eggs 247,789 

Vegetables 218,382 

Fish 80,852 

Oils and nuts 44,559 

Fruits 19,362 

Sugars 454 

Total 4,079,488 



Per cent, of 
total protein 



41.64 
24.85 
18.53 



07 
35 
98 
09 



0.48 
0.01 



100.00 



Cumulated 
per cent. 



41.64 
66.49 
85.02 
91.09 
96.44 
98.42 
99.51 
99 . 99 
100.00 



TOTAL HUMAN FOOD PRODUCTION 



S3 



Table 20. — Annual Average Amount of Fat Produced in the Form of 
Primary and Secondary Human Foods, Arranged by Commodity 

Groups 



Group 



Total fat 
(metric tons) 



Per cent, 
of total fat 



Meats . . . 3,166,785 

Dairy products 1,427,736 



Oils and nuts .... 

Grains 

Poultry and eggs . 

Vegetables 

Fish 

Fruits 

Sugars 



Total 5,737,006 



668,325 

246,055 

174,502 

21,775 

17,863 

13,965 





55.20 
24.89 
11.65 
4.29 
3.04 
0.38 
0.31 
0.24 
0.00 



100.00 



Cumulated 
per cent. 



55.20 
80.09 
91.74 
96.03 
99.07 
99.45 
99.76 
100.00 
100.00 



Table 21. — Annual Average Amount of Carbohydrate Produced in the 
Form of Primary and Secondary Human Foods, Arranged by Com- 
modity Groups 



Group 



Grains 

Sugars 

Vegetables 

Dairy products . . 

Fruits 

Oils and nuts .... 

Meats 

Poultry and eggs. 
Fish 



Total 
carbohydrate 
(metric tons) 



11,759,884 

1,595,489 

1,466,800 

923,829 

556,184 

33,075 

4,945 







Total I 16,340,206 



Per cent, of 
total carbo- 
hydrate 



71 



97 
9.77 
8.98 
5.65 
3.40 
0.20 
0.03 
0.00 
0.00 



100.00 



Cumulated 
per cent. 



71.97 

81.74 

90.72 

96.37 

99.77 

99.97 

100.00 

100.00 

100.00 



84 



THE NATION S FOOD 



Table 22. — Annual Average Energy Value in Calories of Primary and 
Secondary Human Foods Produced in the United States 



Group 



Total calories 


Per cent, of 


Cumulated 


(000,000 


total calories 


per cent. 


omitted) 






57,481,097 


41.91 


41.91 


33,661,696 


24.54 


66.45 


20,181,684 


14.71 


81.16 


7,116,816 


5.19 


86.35 


6,544,917 


4.77 


95.89 


6,536,639 


4.77 


91.12 


2,637,606 


1.92 


97.81 


2,488,099 


1.81 


99.62 


515,051 


0.38 


100.00 


137,163,605 


100.00 





Grains 

Meats 

Dairy products. . 

Vegetables 

Sugars 

Oils and nuts 
Poultry and eggs 

Fruits 

Fish 

Total 



The data from these tables are exhibited graphically in Fig. 7 





M 


PROTEIN (TABLE 19) 

VJJON METRIC TONS 


spaihs 

MEATS 
























OAIPY products 






poultry aho cses 


Wk 




VCGCTAII.es 










FISH 


I 








OILS AM) IYVTS 


1 








fruits 


1 








SWAPS 













FAT (TABLE 20 

MILLION METRIC TONS 

' * 3 


MEATS 














dairy fmoucre 






OLS AM AfUTS 

POULTRY m BUS 

mCTABLCS 

FISH 

FRUITS 

S,U6ARS 


■ 









a 


W0HY0RATE (TABLE 2l) 

MILLION METRIC TONS 




SPAMS 

sugars 
vcsetaiics 
oaipy products 

FRUITS 

OLS MID m/rs 

MEATS 

POULTRY AHO CSti 


























■ 
1 

























CALORIES (TABLE 22) 

CALORIES (000.000 OMITTED) 



6RAIHS 

MEATS 

DAIRY PROOitrs 

VESCTARLES 

SWAPS 

ats aho mils 

POULTRY Alto «K 

FRUITS 

FISH 



I 
I 



Fig. 7. — Diagrams showing the relative importance of the different main groups of 
human foods, in the production of nutrients in the United States. 



TOTAL HUMAN FOOD PRODUCTION 85 

The results of these tabulations are of interest and significance 
from the standpoint of national nutrition. Taking first protein 
we see that approximately 85 per cent, of our total production of 
protein f Or human food purposes is contained in the three commodity 
groups, grains, meats and dairy products. Of the remainder 11.5 
per cent, is produced in two groups, viz., poultry and eggs, and 
vegetables. Nearly 42 per cent, of the total protein produced in 
human foods in this country is derived from the grains and 25 per 
cent, from the meats. 

Approximately 92 per cent, of the nutrient fat produced in the 
form of human foods comes from three sorts of commodities; 
namely, meats with 55 per cent, of the total, dairy products with 
25 per cent, of the total, and oils and nuts with 12 per cent, of the 
total. 

Ninety-one per cent, of the carbohydrates are produced in the 
grains,, sugars and vegetables, with the grains preeminent (72 
per cent, of the total). 

In the total production of energy values (calories) in human food 
the grains are again outstanding, with 42 per cent, of the total. 
With meats and dairy products they make up 81 per cent, of the 
total calory production. Oils and nuts and sugars stand on approxi- 
mately an equal basis, with about 5 per cent. each. 

Altogether it is plain that in the production of human foods in 
this country, grains, meats and dairy products are the most impor- 
tant sources, in the order named. Outstandingly the United States 
is a grain producing nation. 

Let us turn next to a consideration of the relative nutritional 
importance of the production of individual commodities used as 
human food. The data are given in Tables 23 to 26 inclusive. 
These tables are drawn up on the same plan as those for the com- 
modity groups just examined. Seven year annual averages were 
made from the earlier basic tables for each commodity. These 
means are then arranged in descending order of importance, first 
in absolute and then in percentage terms. 



86 



THE NATION^ FOOD 



Table 23. 



-Annual Average Amount of Protein Produced in Each 
Primary and Secondary Human Food 



Order 



Commodity 



Total 

protein 

(metric tons) 



Per cent, of 
total protein 



Cumulated 
per cent. 



1 
2 

3 
4 
5 
6 

7 

8 
9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 



Wheat (nutrients in flour) 

Dairy products 

Beef 

Pork and lard 

Cornmeal (maize meal) 

Eggs 

Potatoes 

Poultry 

Fish 

Edible offal from hogs 

Beans 

Peanuts 

Mutton and lamb 

Veal 

Oatmeal 

Hominy 

Edible offal from cattle 

Rice 

Sweet potatoes 

Rye flour 

Peas (other than canned) 

Apples, 

Cabbage 

Canned corn 

Canned peas ' 

Buckwheat flour 

Barley meal 

Canned tomatoes 

Onions 

Edible offal from calves 

Peaches 

Edible offal from sheep and lambs 

Raisins 

Oranges 

Prunes 

Oleomargarine 

Pears 

Apricots, dried 

Honey 

Beet sugar 

Domestic cane sugar 

Molasses 

Glucose and grape sugar 

Sorghum syrup 

Maple sugar 

Maple syrup 

Cottonseed oil 

Corn oil 

Cocoanut oil 

Olive oil 

Oleo oil for export 

Total 



1,407,230 

755,861 

475,401 

363,875 

179,822 

157,945 

118,753 

89,844 

80,852 

63,416 

52,043 

44,559 

38,021 

37,692 

34,985 

33,364 

27,642 

21,619 

15,288 

14,072 

12,815 

9,068 

4,476 

4,057 

3,866 

3,689 

3,675 

3,565 

3,519 

3,472 

3,399 

3,253 

2,263 

1,755 

1,395 

1,001 

871 

610 

454 



























34.50 

18.53 

11.66 

8.92 

4.41 

3.87 

2.91 

2.20 

1.98 

1.55 

1.28 

1.09 

0.93 

0.92 

0.86 

0.82 

0.68 

0.53 

0.38 

0.34 

0.31 

0.22 

0.11 

0.10 

0.10 

0.09 

0.09 

0.09 

0.09 

0.09 

0.08 

0.08 

0.06 

0.04 

0.03 

0.02 

0.02 

0.01 

0.01 



























4,079,487" 



100.00 



34.50 

53.03 

64.69 

73.61 

78.02 

81.89 

84.80 

87.00 

88.98 

90.53 

91.81 

92.90 

93.83 

94.75 

95.61 

96.43 

97.11 

97.64 

98.02 

98.36 

98.67 

98.89 

99.00 

99.10 

99.20 

99.29 

99.38 

99.47 

99.56 

99.65 

99.73 

99.81 

99.87 

99.91 

99.94 

99.96 

99.98 

99.99 

100.00 

100.00 

100.00 

100 .00 

100.00 

100.00 

100.00 

100.00 

100 .00 

100.00 

100.00 

100.00 

100.00 



•The slight difference between this mean and that of Table 14 is due simply to the dif- 
ferent arithmetical procedures employed in the two cases. 



TOTAL HUMAN FOOD PRODUCTION 



87 



Table 24. 



-Annual Average Amount of Fat Produced in Each Primary 
and Secondary Human Food 



Order 



1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 
40 
41 
42 



Commodity- 



Total fat Per cent, of 
(metric tons) I total fat 



Pork and lard 

Dairy products 

Cottonseed oil 

Beef 

Wheat (nutrients in flour). 



Cornmeal (maize meal) 

Peanuts 

Mutton and lamb 

Oleomargarine 

Poultry 

Oleo oil for export 

Corn oil 

Edible offal from hogs 

Edible offal from cattle 

Fish 

Oatmeal 

Veal 

Apples 

Potatoes 

Sweet potatoes 

Beans 

Raisins 

Hominy 

Rye flour 

Cocoanut oil 

Canned corn 

Edible offal from sheep and lambs 

Edible offal from calves 

Barley meal 

Onions 

Pears 

Buckwheat flour 

Peaches 

Cabbage .- 

Canned tomatoes 

Rice 

Peas (other than canned) 

Olive oil 

Oranges 

Canned peas 

Apricots, dried 

Beet sugar 

Domestic cane sugar 

Molasses 

Glucose and grape sugar 

Honey 

Sorghum syrup 

Maple sugar 

Maple syrup 

Prunes 



Total. 



2,431,753 

1,427,736 

552,020 

481,656 

123,537 

112,818 

100,700 

83,464 

70,193 

69,264 

61,684 

40,384 

30,525 

30.329 

25,569 

17,863 

15,549 

14,980 

9,068 

6,597 

6,552 

4,163 

2,952 

2,413 

1,862 

1,825 

1,739 

1,446 

1,211 

763 

754 

697 

691 

680 

639 

594 

540 

521 

493 

439 

215 

130 

0. 



















5,737,008 



42.387 
24.887 
9.622 
8.396 
2.153 
1.967 
1.755 
1.455 
1.223 
1.207 
1.075 
0.704 
0.532 
0.529 
0.446 
0.311 
0.271 
0.261 
0.158 
0.115 
0.114 
0.073 
0.052 
0.042 
0.032 
0.032 
0.030 
0.025 
0.021 
0.013 
0.013 
0.012 
0.012 
0.012 
0.011 
0.010 
0.010 
0.009 
0.009 
0.008 
0.004 
0.002 












Cumulated 
per cent. 



100.00 



42.387 
67.274 
76.896 
85.292 
87.445 
89.412 
91.167 
92.622 
93.845 
95.052 
96.127 
96.831 
97.363 
97.892 
98.338 
98.649 
98.920 
99.181 
99.339 
99.454 
99.568 
99 . 641 
99.693 
99.735 
99.767 
99 . 799 
99.829 
99.854 
99.875 
99.888 
99.901 
99.913 
99.925 
99.937 
99.948 
99.958 
99.968 
99.977 
99.986 
99.994 
99.998 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 

ioo. ooo; 

100.000 



88 



THE NATION S FOOD 



Table 25. — Annual Average Amount of Carbohydrate Produced in 
Each Primary and Secondary Human Food 



Order 



Commodity 



Total 
carbohydrate 
(metric tons) 



Per cent. 

of total 

carbohydrate 



Cumulated 
per cent. 



10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 



Wheat (nutrients in flour) 

Cornmeal (maize meal) 

Potatoes 

Dairy products 

Beet sugar 

Glucose and grape sugar 

Apples 

Hominy 

Sweet potatoes 

Domestic cane sugar 

Rice 

Rye flour 

Oatmeal 

Beans 

Molasses 

Honey 

Raisins 

Sorghum syrup 

Peaches 

Prunes 

Buckwheat flour 

Oranges 

Peanuts 

Peas (other than canned) 

Canned corn 

Barley meal 

Onions 

Pears 

Cabbage 

Maple syrup 

Canned tomatoes 

Canned peas 

Apricots, dried 

Maple sugar 

Edible offal from hogs 

Edible offal from cattle 

Edible offal from sheep and lambs 

Cottonseed oil 

Corn oil 

Cocoanut oil 

Olive oil 

Fish 

Beef ' 

Veal 

Edible offal from calves 

Pork and lard 

Mutton and lamb 

Oleomargarine 

Oleo oil for export 

Poultry 

Eggs 



Total 16,340,206 



9,270,190 

1,580,038 

969,815 

923,829 

674,897 

399,985 

326,463 

317,672 

239,174 

217,241 

213,484 

162,863 

145,554 

137,856 

130,630 

92,080 

67,407 

60,909 

52,350 

48,205 

44,840 

33,785 

33,075 

32,298 

27,532 

25,243 

22,374 

19,866 

15,345 

15,139 

11,882 

10,524 

8,108 

4,608 

2,757 

1,728 

460 































56.732 

9.670 

5.935 

5.654 

4.130 

2.448 

1.998 

1.944 

1.464 

1.329 

1.306 

0.997 

0.891 

0.843 

0.799 

0.564 

0.413 

0.373 

0.320 

0.295 

0.274 

0.207 

0.202 

0.198 

0.168 

0.154 

0.137 

0.122 

0.094 

0.093 

0.073 

0.064 

0.050 

0.028 

0.017 

0.011 

0.003 































100.000 



56.732 

66.402 

72.337 

77.991 

82.121 

84.569 

86.567 

88.511 

89.975 

91.304 

92.610 

93 . 607 

94.498 

95.341 

96.140 

96.704 

97.117 

97.490 

97.810 

98.105 

98.379 

98.586 

98.788 

98.986 

99.154 

99.308 

99.445 

99.567 

99.661 

99.754 

99.827 

99.891 

99.941 

99.969 

99.986 

99.997 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100 . 000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 



TOTAL HUMAN FOOD PRODUCTION 



89 



Table 26. — Annual Average Energy Value in Calories Produced in 
Each Primary and Secondary Human Food 



Order 



Commodity 



Total calories 
(000,000 
omitted) 



Per cent, of 
total calories 



Cumulated 
per cent. 



1 

2 

3 

4 

5 

6 

7 

8 

9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 

29 
30 
31 
32 
33 
34 

3 L 

3fr 
37 
38 
39 
40 
41 
42 
43 
44 
45 
46 
47 
48 
49 
50 
51 



Wheat (nutrients in flour). 

Pork and lard 

Dairy products 

Cornmeal (maize meal) . . . 

Beef 

Cottonseed oil 

Potatoes. . . . 

Beet sugar 

Eggs 

Glucose and grape sugar. . 

Apples 

Hominy 

Sweet potatoes 

Peanuts 

Rice 

Poultry 

Domestic cane sugar 

Oatmeal 



Mutton and lamb 

Rye flour 

Oleomargarine 

Edible offal from hogs 

Molasses 

Fish 

Honey 

Oleo oil for export 

Edible offal from cattle 

Raisins 

Veal 

Corn oil 

Sorghum syrup 

Peaches 

Buckwheat flour 

Prunes 

Peas (other than canned) 

Oranges 

Canned corn 

Barley meal 

Onions 

Cabbage 

Pears 

Canned tomatoes 

Maple syrup 

Canned peas 

Apricots, dried 

Edible offal from sheep and laml 

Edible offal from calves 

Maple sugar 

Cocoanut oil 

Olive oil 



Total 137,163.603 



44,933,046 

24,115,012 

20,181,684 

8,153,294 

6,447,035 

5,136,183 

4,525,084 

2,767,465 

1.693,073 

1,640,167 

1,466,105 

1,462,745 

1,107,446 

1,094,847 

971,685 

944,533 

890,813 

885,543 

818,440 

8G9.200 

743,647 

648,513 

556,193 

535,657 

515,051 

380,000 

375,715 

359,931 

313,482 

295,634 

284,049 

249,751 

232,321 

205,772 

203,320 

190,071 

147,998 

145,351 

125,365 

113,190 

88,098 

87,978 

68,763 

62,169 

60,373 

36,894 

28,829 

25,634 

18,895 

16,977 

4,582 



32.759 
17.581 
14.714 
5.944 
.700 
.745 
.299 
.018 
.234 
196 
.069 
.066 
0.807 
0.798 
0.708 
0.689 
0.649 
0.646 
0.597 
0.590 
0.542 
0.473 
0.405 
0.391 
0.376 
0.277 
0.274 
0.262 
0.229 
0.216 
0.207 
0.182 
0.169 
0.150 
0.148 
0.139 
0.108 
0.106 
0.091 
0.083 
0.064 
0.064 
0.050 
0.045 
0.044 
0.027 
0.021 
0.019 
0.014 
0.C12 
. 003 



100.000 



32.759 
50.340 
65.054 
70.998 
75.698 
79.443 
82.742 
84 . 760 
85.994 
87 . 190 
88.259 
89.325 
90.132 
90.930 
91.638 
92.327 
92.976 
93 . 622 
94.219 
94 . 809 
95.351 
95.824 
96.229 
96.620 
96.996 
97 . 273 
97.547 
97 . 809 
98.038 
98 . 254 
98.461 
98 . 643 
98.812 
98.962 
99.110 
99 . 249 
99.357 
99.463 
99 . 554 
99.637 
99.701 
99.765 
99.815 
99.860 
99.904 
99.931 
99.952 
99.971 
99.985 
99.997 
100.000 



90 



THE NATION S FOOD 







2 . 




MILLION METRIC 
4 .5 .6 . 


TONS 


or PXOTEIN 
6 3 




l 


2 l 


J 14. ti 


WHEAT (nuirKnh 
































to far) 






- 










































BEEF 






















CORNMEAL 
(maize meal) 










EGGS 
































POTATOES 
































POULTRY 
































fish 
































EDIBLE OFEAL 
FROM HOGS 
































BEANS 


■ 






























PEANUTS 
































MUTTON AND 
LAMB 
































VEAL 
































OATMEAL 
































HOMINY 
































EO'BLE OEFAL 
FROM CATTLE 
































PICE 
































33 OTHER 
COMMODITIES 





























































■ 



Fig- 8. — Diagram' showing the relative importance of the different human food 
commodities in the production of protein in the United States. 



MILLION METRIC TONS OF FAT 

I IS 20 



PORK Am LARD 
DAIRY PRODUCTS 
COTTONSEED OIL 
BEEF 

WHEAT (pjrlenfs m floor) 

EGGS 

PEANUTS 

CORNMEAL (maize mtal) 

MUTTON AND LAMB 

OLEOMARGARINE 

POULTRY 

OLEO OIL FOR EfPOPF 

CORN Oil 

[DIBIT OFFAL FR0MH0CS% 

EDIBLE OFFAL FROM 
CAl TIE 

36 OTHER COUUOOITIFS 



PlO. ,9.— Diagram showing the relative importance of the different human 'food 
commodities in the production of fat in the United States. 



TOTAL HUMAN FOOD PRODUCTION 



91 



WHEAT (nutrient flour) 

CORN MEAL (maze meal) 

POTATOES 

DAIRY PRODUCTS 

BEET SUGAR 

APPLES 

GLUCOSE ANO GRAPC SVCAR 

HOMINY 

SnCCT POTATOES 

domestic cane sugar 

RICE 

RYE FLOUR 

OATMEAL 

BEANS 

MOLASSES 

HONEY 

RAISINS 

SORGHUM SYRUP 

33 OTHER COMMODITIES 




Fig. 



10. — Diagram showing the relative importance of the different human food 
commodities in the production of carbohydrate in the United States. 



CALORIES 000,000.000,000 OMITTED 



WHEAT (nutrients 

in flour) 
PORK ANO LARD 
DAIRY PRODUCTS 
CORNMEAL 

(maize meal) 
8EEE 

COTTONSEED OIL 
POTATOES 
BEET SUGAR 

E6GS 
GLUCOSE- AND 

GRAPE SUGAR 
APPLES 
HOMINY 

SWEET POTATOES. 
PEANUTS 
RICE 
POULTRY 



OATMEAL 
BEANS 

MUTTON AW LAMB 
RYE FLOUR 
OLEOMARGARINE 
EDIBLE OEEAL 
FROM HOGS 
MOLASSES 
FISH 



Fig. 11. — Diagram showing the relative importance of the different human food 
commodities in the production of energy values (calories) in the United States. 

Figures 8 to 11 inclusive are diagrams based on Tables 23 to 26. 
The bars show the relative importance of the several commodities 
in respect of production. 



92 the nation's food 

The outstanding position of wheat in the human food production 
of this country is the most striking feature of these tables. It 
stands first in the production of protein, carbohydrate and calories, 
and fifth in the production of fat. No other raw material source 
of human food stands near it in general importance. These tables 
show very clearly why it is that so much stress was laid upon this 
commodity in connection with the food factor in winning the war. 
Even though the claim be allowed that there are plenty of other 
foods just as good as wheat the fact still remains that in bulk signifi- 
cance in the production of human nutriment in this country wheat 
stands in a class by itself. The energy content of the wheat crop 
is nearly double that of its nearest competing commodity. The 
same is true of the protein content, while in carbohydrate content 
the average net wheat crop for human consumption is about 6 
times as great as that of the closest competing commodity. About 
2 per cent, of all the fat for human nourishment produced in this 
country is in the wheat crop. 

Next to wheat in all round nutritional importance from the 
production standpoint in this country comes the hog. This lowly 
creature stands far and away ahead of any other source in the pro- 
duction of fat for human nourishment, with over 42 per cent, of 
the total production of this nutrient to its credit. It stands fourth 
in the production of protein, and second in the production of total 
energy values. 

The third outstanding producer of human nutriment is the dairy 
cow. She stands second in the production of protein and fat, fourth 
in the production of carbohydrate, and third in energy value. If 
we take into account the nutritional significance of the dairy prod- 
ucts in the broadest sense, including a valuation of the growth 
promoting substances of milk, it would probably be correct to place 
the dairy cow ahead of the hog as a contributor to our food resources. 
Leaving further discussion of this point aside, however, until we 
have consumption figures in hand, it is entirely clear that the wheat 
crop, the hog, and the cow together comprise our great reservoir 
of human nutrients. Together they produce 62 per cent, of all 
the protein and carbohydrate used as human food, 69 per cent, of 
all the fat, and 65 per cent, of all the calories. 

The second most striking feature of Tables 23 to 26 consists in 
the fact that only a comparatively few commodities are at all sig- 
nificant individually in the total nutrient production of the coun- 



TOTAL HUMAN FOOD PRODUCTION 93 

try. In the case of protein there are only 12 commodities which 
individually contribute as much as 1 per cent, to the total produc- 
tion, and only 8 that contribute as much as 2 per cent. The total 
fish catch, for example, furnishes less than 2 per cent, of the total 
protein produced in the country. There are only 11 commodities 
individually contributing as much as 1 per cent, of the total fat 
produced for human food. The same is true of carbohydrate pro- 
duction, of which there are 12 commodities each contributing 1 
per cent, or more to the total energy production. 

These facts make it evident that any campaign for increased food 
production, to be really effective in a nutritional sense, must be 
concentrated on a very few of the great staples. Even if one mul- 
tiplied the onion crop, for example, by such a practically impossible 
amount as ten fold it would still contribute something less than 1 
per cent, of the total calory production in the form of human foods. 
The United States Department of Agriculture has showed great 
wisdom during the war in concentrating its production campaign 
chiefly on wheat and hogs. 

Another point in the same connection relates to the home garden 
movement. That it was and is in every respect a highly laudable, 
patriotic, and to some extent economical thing for everyone who 
can do so to grow food in his back yard, goes without saying. But 
the public is prone to over-estimate the nutritional significance of 
this sort of activity. When it is remembered that the total com- 
mercial production on the farms of the country of sweet potatoes, 
beans, peas, onions, cabbage, and of corn, peas, and tomatoes for 
commercial canning, amounts altogether to only 2 per cent, of the 
total calory production in human foods, and further when one re- 
calls that the home garden production of vegetables cannot possibly 
be more than a very small fraction of the commercial production 
of vegetables, it is clear that the home gardens can contribute to the 
total nutritional resources of the country only an extremely in- 
significant bit. 

Again, the poultry industry considers itself, and rightly so, an 
important enterprise in the welfare of the country. But considered 
objectively as a nutritional resource, poultry and eggs together con- 
tribute less than 2 per cent, of the total production of calories in 
human food, only about 6 per cent, of the total protein, and about 3 
per cent, of the fat. 

Of the vegetables the potato is the only one which makes, by 



94 

itself, any particularly significant contribution to our food resources. 
This crop makes up about 3 per cent, of the total protein production, 
nearly 6 per cent, of the total carbohydrate production, and a little 
over 3 per cent, of the calorie production. 

Taking all the data of Tables 23 to 26 together it is clear that 
the statistics on human food production given in this and the pre- 
ceding chapters must be within 2 or 3 per cent, of absolute 
completeness, from the nutritional point of view. For the minor 
crops which are here omitted obviously produce far less net nutrient 
material than those listed in the last half of Tables 23 to 26. But 
the last 24 commodities listed in Table 26 contribute all together 
less than 3 per cent, of the total energy value of the 48 human foods 
listed. And these last 24 items include such crops as fish, veal, peas, 
onions, cabbages, oranges, peaches, etc. It is obvious that* the 
omission of such things as strawberries, blueberries, mushrooms, 
cucumbers, celery, home garden vegetables, etc., cannot possibly 
have affected significantly the net result. 

In concluding this chapter I wish to emphasize once more what 
was said at the beginning, lest there may be any misunderstanding 
on the reader's part, namely, that in this chapter we have dealt 
with figures of production only, not consumption, and of human 
foods only, not feeds or fodders. 



CHAPTER VI 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 

(Commodity Reference Nos. 49-97) 

Having dealt with the production of human foods in the United 
States we turn, as the next step in the analysis which will finally 
end in consumption statistics, to a consideration of the human 
food materials which come into this country in the way of imports. 
Here the basic statistics are those of the Department of Commerce. 1 
Included in the food imports as here given are the shipments of food 
materials from Porto Rico and Hawaii to the United States. Those 
from Alaska are allowed for in production (fish) and those from 
the Philippine Islands are included in the Department of Commerce 
import figures. 

The present chapter deals with gross imports only, and in 
consequence no deductions are made here for industrial uses and the 
like from the gross imports as given by the Department of Com- 
merce. When later we come to apply net imports and exports 
to the determination of consumption, proper deductions for the 
factors mentioned will be made. 

Unfortunately it has not been possible to include every item of 
foodstuffs imported, for the reason that the import statistics 
of certain minor items are given in values only and not in pounds 
or other unit of quantity. It would be an extremely hazardous 
procedure to attempt to convert values to quantities on these items, 
particularly for earlier years. Hence it has seemed wisest to leave 
such items out of the tables altogether. In any case they are 
insignificant nutritionally. A few other items such as mushrooms 
and truffles, were omitted because of their slight nutritional 
significance. 

In a few cases it has been necessary to estimate the imports for 
the earlier years, because in those years the figures for these par- 
ticular commodities were not separately stated in the reports of the 

1 Monthly Summary of Foreign Commerce of the United States, Depart- 
ment of Commerce, Bureau of Foreign and Domestic Commerce. 

95 



96 

Department of Commerce. Instead they were then included in 
some general "all other" class. In making such estimates the 
guide has been the importation in the years when it was definitely 
known. 

The gross imports, under the same general classifications as 
were used in Table 7, Chapter III, of primary foodstuffs are 
exhibited in Table 28. Notations regarding the separate com- 
modities are as follows : 

GRAINS AND THEIR DERIVATIVE PRODUCTS 

49. Macaroni. — This item includes besides macaroni, the other 
alimentary paste products, spaghetti, vermicelli and spaghetti 
and the like. The analytical figures used were the averages of the 
analyses of macaroni, vermicelli and spaghetti, as given by Atwater 
and Bryant. 

50. Rice. — This item includes the cleaned and rough (uncleaned) 
whole rice imported from all foreign countries and from our insular 
possessions, especially Hawaii. The uncleaned rice imports have 
been converted to a cleaned basis, before calculating the nutrients, 
so that the one item includes both cleaned and rough as cleaned. 

51. Rice Flour. — This item includes rice flour, meal and broken 
rice. This agglomerate was assumed to have the same nutritive 
values as whole cleaned rice. A deduction will be made farther 
on for fodder and non-food uses of this item. 

52. Wheat. — The nutrients in the flour from all the wheat 
imported were calculated, making allowance for a different rate 
of extraction in 1917-18, as in the case of our domestic production. 
Deductions will be made later. 

53. Wheat Flour. — Total nutrients calculated. 

VEGETABLES 

54. Beans and Lentils. — The nutritional factors for this item 
were obtained by averaging Atwater and Bryant's factors for 
dried beans, dried lima beans and lentils. 

55. Onions. — Nutrients in total imports calculated. Deduc- 
tions for spoilage will be made later. 

56. Peas, Dried. — Nutrients in total imports calculated. 

57. Potatoes. — This item does not include sweet potatoes, the 
imports of which are too small to be separately listed by the De- 
partment of Commerce. The nutrients in the total imports were 
calculated. Deductions for spoilage will be made later. 



GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 97 

SACCHARINE MATERIALS 

58. Honey. — The Department of Commerce has given separate 
import figures on this item only for the fiscal years 1917-18 and 
1916-17. The figures for the earlier years are estimates based on 
the assumption that the imports of this commodity were much 
smaller in the years when it was included in "all other articles." 

59. Molasses. — Here the same nutrient factors as for domestic 
molasses were used, which, it will be recalled, left out the ostensible 
protein content on the ground that this was really nutritionally 
inert nitrogenous matter. Deductions from this item for in- 
dustrial uses will be made later. 

60. Beet Sugar. — Nutrients of total imports as refined sugar 
calculated. 

61. Cane Sugar. — Cane sugar is imported into the United States 
in the form of raw sugar to the extent of all but a trifling amount. 
Before calculating nutrients the imports have been converted 
to terms of refined sugar (see p. 170 supra for the reason), on the 
assumption that 100 pounds of raw yields 93 pounds of refined. 

62. Maple Sugar and Syrup. — The analytic factors used for this 
item were the averages of Atwater and Bryant's factors for maple 
sugar and maple syrup. Inasmuch as imports of these commodities 
were not separately reported until 1914-15 I have estimated the 
import of the three first years at the average of the four following 
years. 

FRUITS 

63. Bananas. — The import statistics are given in units of 
bunches. The average weight of a bunch has been taken here as 
54 pounds and the Department of Commerce figures converted from 
bunches to pounds before calculating nutrients. A deduction of 
10 per cent, is made for the stems before calculating nutrients. A 
further deduction for spoilage will be made later. 

64. Currants. — Nutrients in total imports calculated. 

65. Dates. 

66. Figs. 

67. Raisins. — In items 65, 66 and 67 the nutrients in the total 
imports have been calculated. 

68. Olives. — Inasmuch as there is a great variation in the analy- 
sis of olives as reported by different authorities, and as import 
figures are given in gallons, and furthermore as both ripe and green 

7 



98 

olives are imported and differ considerably in composition, it becomes 
a puzzling matter to decide upon proper nutrient factors for this 
item. After studying the matter it has been decided to take the 
Atwater and Bryant figure for green olives as purchased, as prob- 
ably being as near to a fair average as one can get. A gallon of 
olives is taken to weigh 8.1 pounds. 

69. Oranges. — On this item a departure has been made from the 
general rule of not considering imports stated in values only. Be- 
cause of the desirability of getting a consumption figure for this 
fruit it was felt to be desirable to make some estimate of the imports 
in terms of poundage, using the value figures as the basis. This 
has been done with results which, if admittedly rough, are cer- 
tainly nearer the truth than would be a complete omission of this 
import item. 

VEGETABLE OILS AND NUTS 

70. Almonds. 

71. Filberts. 

72. Peanuts. 

73. Walnuts. 

In items 70 to 73 inclusive the nutrients in the total imports 
have been calculated. Inasmuch as a portion of the imports in 
each of these cases is in the form of shelled nut meats, and the balance 
in the form of unshelled nuts, the nutrients have been separately 
calculated for the two moieties, and then the results combined to 
give the values here used. 

74. Cocoanut, Shredded. — Only the shredded or manufactured 
portion of the cocoanut imports is taken here, because the edible 
oil from the rest of the cocoanut importation has been taken account 
of under production. The shredded cocoanut is used directly as 
human food. 

75. Cream and Brazil Nuts. — Nutrients in the total imports 
were calculated. 

76. Chinese Nut Oil. 

77. Edible Olive Oil. 

In items 76 and 77 the nutrients in the total importation have 
been calculated. No deductions are made here or later, as these 
oils are practically entirely used for food purposes. 

78. Cocoanut Oil. 

79. Cottonseed Oil. 



GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 99 

In items 78 and 79 deductions for industrial uses will be made 
later. Here the nutrients of the total imports are taken. 

80. Cacao, Crude.- — This and the following item are included 
in the general group of oils and nuts, not because they have a 
completely logical status here, but because in a nutritional way 
they come nearer to this than to any other main group. The out- 
standing nutritional contribution of cacao and its products is fat. 

The analytical figures for crude cacao were taken from Leach. 
In determining the protein factor the theobromine content was first 
subtracted from the total nitrogenous material. The factors here 
given are for the whole bean, nut and shell. 

Here the entire nutrients in the imports are taken. Deductions 
will be made later for extracted cocoa butter industrially used. 

81. Cocoa and Chocolate, Mfd.— This item does not include 
confectionery, but does include all other manufactured cocoa and 
chocolate. No deductions are made from this item, either here or 
later. For the analytical factors the average of Atwater and Bry- 
ant's figures for cocoa and for chocolate was used. 

82. Cured Fish. — This item includes the following rubrics of 
the Department of Commerce Reports: " Cured cod, haddock, 
hake and pollock," "Cured herring" and "Cured mackerel." 
The analytical factors used are the averages of Atwater and Bry- 
ant's figures for (a) salt cod as purchased, (6) smoked haddock as 
purchased, (c) mackerel, salt, entrails removed, as purchased, (d) 
smoked herring as purchased, the salt cod being weighted twice to 
the others once, to allow for salt herring for which analyses are not 
available, and for the larger amount of cod in the composite figure. 

83. Fresh Fish. — For this item the same nutrient factors were 
used as in the case of the item fish (No. 35) in Table 7. Since these 
figures were for edible portions only the same deduction for refuse, 
48.184 per cent., has been made from the gross import figures as in 
the production statistics, before calculating the nutrients. 

84. Crab Meat. — Nutrients in total importation calculated. 

85. Lobsters. — This item includes both whole or fresh and 
canned lobsters. 

The nutrients were calculated separately for the two sorts and 
the results combined. 

The factors used in calculating nutrients in short tons from the 
commodity units given are exhibited in Table 27. The values got by 
these factors are changed to metric tons by multiplying by 0.9072. 



100 



THE NATION'S FOOD 



Table 27. — Factors by Which Amounts, in Original Units, of Imported 
Primary Food Commodities are to be Multiplied to get Short Tons 

of Nutrients 



Com- 
modity 
refer- 
ence 
No. 



Commodity 



Original 
specified 
unit of 
measure 



m°M I To short 
p?o n te?n I*— »« 



To short 
tons of 
carbohy- 
drate 



To 

millions of 

calories 



Macaroni 

Rice 

Rice flour 

Wheat* 

Wheat flour 

Beans and lentils, 

Onions 

Peas, dried 

Potatoes 

Honey 

Molasses 

Beet sugar 

Cane sugar 

Maple sugar and s\rup 

Bananas 

Currants 

Dates 

Figs 

Raisins 

Olives 

Oranges 

Almonds unshelled 

Almonds, shelled 

Filberts, unshelled 

Filberts, shelled 

Peanuts, unshelled 

Peanuts, shelled 

Walnuts, unshelled 

Walnuts, shelled 

Cocoanut, shredded 

Cream and Brazil nuts. . . 

Chinese nut oil 

Edible olive oil 

Cocoanut oil 

Cottonseed oil 

Cacao, crude 

Cocoa and chocolate, 

manufactured 

Cured fish 

Fresh fish 

Crab meat 

Lobsters, canned 

Lobsters, all other 



lb. 

lb. 

lb. 

bu. 

bbl. 

bu. 

bu. 

bu. 

bu. 

gal. 

gal. 

lb. 

lb, 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

gal. 

lb. 

lb. 

lb. 

lb. 
lb. 
lb. 
lb. 
lb. 



0.000061 

0.000040 

0.000040 

0.002483 

0.011172 

0.006630 

. 000392 

0.007380 

0.000540 

0.000024 









000004 

000012 

000009 

000021 

000011 

000032 

000002 

000057 

0.000105 

. 000037 

0.000078 

0.000097 

0.000129 

0.000024 

0.000092 



0.000031 
0.000043 








0.000065 

0.000086 
0.000085 
0.000086 
. 000079 
0.000091 
0.000030 



. 000005 
. 000001 
0.C00001 
0.000218 
0.000980 
. 000430 
0.000084 
. 000300 
. 000030 










0.000002 
. 000009 
0.000013 
0.000001 
0.000015 
0.000818 
0.000001 
0.000151 
0.000275 
0.000157 
0.000327 
0.000166 
0.000220 
. 000087 



000322 
000287 
000169 
003773 
003773 
000490 
000490 
000203 



0.000194 
0.000027 
0.000019 
0.000008 
0.000005 
0.000003 



000371 

000395 

000395 

016357 

073598 

018470 

002492 

018600 

004410 

0.004872 

0.003575 

. 000500 

0.000500 

0.000385 

. 000064 

0.000371 

0,000353 

0.000371 



. 000343 
000344 
. 000038 
. 000048 
.000086 
.000031 
000065 
000072 
000095 
.000017 
.000065 
000158 
0.000017 








0.000127 

0.000170 




0.000003 
0.000003 
. 000001 



0.001650 
0.001631 
0.001631 
0.071925 
0.323616 
097000 
011437 
099300 
018667 
018240 
0.013299 
0.001860 
0.001860 
0.001435 
0.000270 
0.001495 
0.001450 
0.001475 
0.001445 
0.008303 
0.000153 
0.001660 
. 003030 
0.001575 
0.003290 
0.002030 
0.002690 
. 000885 
0.003300 
0.003125 
0.001655 
0.031844 
0.031844 
0.004136 
0.004136 
0.002425 

0.002590 
0.000544 
0.000497 
0.000370 
0.000390 
0.000140 



* These are the factors for nutrients in flour from wheat for years 1911-17. For the year 
1917-18 the factors are: Protein, 0.002531; fat, 0.000222; carbohydrate, 0.16672; calories, 
0.073309. 

The nutrient values of the gross imports are set forth in 
Table 28. 



GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 101 



Table 28. — Showing the Gross Imports of Primary Foods into the United 
States fr*)m 1911-12 to 1917-18 Inclusive 







1911- 


12 






CD 
O 

C 
4) 


Commodity 


13 

o 3 


00 

'3 


3 

oaS'S 

5*1 


CO 

c 
rt.S 

P 


C 

o 
o 

5+3 




"* 05 

5 e 


49 
50 
51 


Grains and Their Deriv- 
ative Products 

Macaroni 

Rice 


L 

ib. 

lb. 

1 bu. 
bbl. 


108,231,028 

59,604,798 

116,576,653 

2,699,130 

158,777 


49,093 
27,037 
52,879 
73,460 
14,116 


5,989 
2,163 
4,230 
6,080 
1,609 


491 
54 
106 
533 
142 


36,427 
21,359 
41,774 
40,052 
10,601 


178,581 
97,215 
190,137 


52 

53 


Wheat 

Wheat flour 


194,135 
51,383 










Sub-total — Grains j ... 




216,585 


20,071 


1,326 


150,213 


711,451 


54 
55 


Vegetables 
Beans and lentils 


bu. 
bu. 
bu. 
bu. 


1,004,930 

1,436,037 

806;762 

13,734,695 


27,350 

37,129 

21,957 

373,803 


6,045 
511 

5,401 
6.729 


392 
110 
220 
374 


16,838 

3,247 

13,613 

54,948 


97,478 
16,424 


56 

57 


Peas, dried 


80,111 
256,386 








Sub-total — Vegetables. . . 






460,239 18,686 


1,096 


88,646 


450,399 






58 
59 
60 
61 

62 


Saccharine Materials 
Honey 


gal. 

gal. 
lb. 
lb. 
lb. 


90,000 

41,500,201 

6,504,260 

5,609,653,143 

2,164,000 


490 

207,068 

2,950 

2,544,511 

982 


2 




397 

134,593 

2,950 

2,544,511 

756 


1,642 


Molasses 

Beet sugar 

Cane sugar 

Maple sugar and syrup. 


551,911 

12,098 

10,433,955 

3,105 


Sub-total — Sugars 






2,756,001 


2 




2,683,207 


11,002,711 




63 


Fruits 


lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

lb. 


2,414,933,406 

33,151,396 

25,208,248 

18,765,408 

3,255,861 

5,076,857 

363,000 


1,095,407 
15,037 
11,434 
8,512 
1,477 
18,653 
165 


8,763 
361 
206 
357 
33 
147 
1 


4,382 

270 

298 

17 

44 

3,768 


140,212 
11,158 
8,073 
6,316 
1,013 
1,584 
13 


652,032 


64 
65 


Currants 


49,561 
36,552 
27,679 


66 


Figs 


67 




4,705 


68 

69 


Olives 

Oranges 


42,153 
56 




Sub-total — Fruits 






1,750,685 


9,868 


8,779 


168,369 


812,738 








70 
71 
72 
73 
74 
75 
76 


Vegetable Oils and Nuts 
Almonds 


lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

gal. 

lb. 

lb. 

lb. 

lb. 


17,231,458 
11,198,991 
15,558,038 
37,213,674 

5,331,826 
21,539,508 

4,767,596 

4,836,515 
46,370,732 

1,513,051 
145,968,945 

2,816,885 


7,816 

5,080 

7,057 

16,880 

2,419 

9,770 

16,652 

16,892 

21,034 

686 

66,211 

1,278 


1,476 

437 

1,457 

1,601 

150 

840 

'8!607 
220 


3,872 

1,850 

2,471 

5,668 

1,388 

3,302 

16,319 

16,544 

20,613 

672 

26,882 

495 


1,214 

366 

1,071 

1,132 

764 

332 


47,019 


Filberts 


20 473 




33,317 


Walnuts 


63,873 


Cocoanut, shredded. . . . 
Cream and Brazil nuts . 
Chinese nut oil 


16,662 
35,648 
151,819 


77 Edible olive oil 




154,014 


78 
79 






191,798 
6,258 


Cottonseed oil 




80 




16,817 
435 


353,975 


81 


Cocoa and chocolate, 
manufactured 


7,296 




Sub-total — Oils and Nuts 






171,775 


14,788 


100,076 


22,131 


1,082,152 








82 


Fish 
Cured fish 


lb. 
lb. 
lb. 
lb. 


130,890,886 
25,067,309 
2,500,000 
8,848,152 


59,372 
11,370 


10,093 ! 
1 .956 


3,206 

432 

18 

30 




71,205 


83 


Fresh fish 




12,458 


84 


Crab meat 


1,134 179 
4,013 1 426 


6 
14 


925 


85 




2,076 










Sub-total — Fish 


. . . 




75,889 


12,654 


3,686 


20 


86,664 










Grand ' Total— All Pri- 
mary Food Imports. . . . 






4,831,174 


76,069 


114,963 


3,112,586 


14,146,115 









102 



THE NATION'S FOOD 



Table 28 — Continued 





1912-13 


a 


Commodity 


9-2 

6* 


03 

S G 


to 

a 

o ftS 


03 

a 

a 

i a .2 
•£ £ 

^ s 


03 

a 



0'ti 

'+» 2 


u 

-O 

0-* 


a 

' 03 

.!§ 


49 


Grains and Their Deriv- 
ative Products 


lb. 
lb. 
lb. 
bu. 
bbl. 


106,500,752 
68,201,721 

137,608,742 
798,028 
107,558 


48,308 
30,936 
62,419 
21,719 
9,562 


5,894 
2,475 
4,993 
1,798 
1,090 


483 
62 
125 
158 
95 


35,845 
24,440 
49,310 
11,842 
7,181 


175,726 


50 
51 
52 




111,237 




224,440 


Wheat 


57,398 


53 


Wheat flour 


34,807 








Sub-total — Grains 






172,944 


16,250 


923 


128,618 


603,608 


54 
55 


Vegetables 
Beans and lentils 


bu. 
bu. 
bu. 
bu. 


1,048,297 
789,458 

1,134,346 
337,230 


28,530 

20,411 

30,872 

9,178 


6,305 
280 

7,594 
165 


409 
59 

308 
9 


17,565 
1,784 

19,141 
1,349 


101,685 
9,029 


56 




112,641 
6,298 


57 












Sub-total — Vegetables. . . 






88,991 


14,344 


785 


39,839 


229,653 






58 


Saccharine Materials 


gal. 

it' 

lb. 

lb. 


160,000 

48,813,970 

182,647,582 

5,956,494,249 

2,164,000 


871 

243,561 

82,848 

2,701,836 

982 


4 




708 

158,314 

82,848 

2,701,836 

756 


2,918 


59 




649,177 


60 




339,725 


61 




11,079,079 


62 


Maple sugar and syrup. 


3,105 




Sub-total — Sugars 






3,030,098 


4 




2,944,462 


12,074,004 


63 


Fruits 


lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

lb. 


2,300,248,152 
30,843,735 
34,304,951 
16,837,819 
2,579,705 
3,946,076 
779,200 


1,043,386 
13,991 
15,561 
7,638 
1,170 
14,498 
353 


8,347 
336 
280 
321 
25 
114 
2 


4,173 

252 

405 

15 

35 

2,928 

1 


133,553 
10,381 
10,986 
5,667 
802 
1,231 
27 


621,067 


64 




46,111 


65 




49,742 


66 


Figs 


24,836 


67 




3,728 


68 




32,764 


69 




119 










Sub-total — Fruits 






1,096,597 


9,425 


7,809 


162,647 


778,367 






70 


Vegetable Oils and Nuts 


lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

gal. 

lb. 

lb. 

lb. 

lb. 


15,670,958 
10,427,306 
19,082,995 
26,662,441 

6,602,556 
11,933,445 

5,996,666 

5,221,001 
50,504,192 

3,383,511 
140,039,172 

3,470,680 


7,108 

4,730 

8,656 

12,094 

2,995 

5,413 

20,945 

18,235 

22,909 

1,535 

63,521 

1,574 


1,380 

423 

1,888 

1,220 

186 

465 

' 8^258 

270 


3,618 

1,785 

3,207 

4,316 

1,719 

1,830 

20,525 

17,871 

22,450 

1,504 

25,790 

611 


1,133 
354 

1,388 
863 
946 
184 


43,932 


71 


Filbeits 


19,761 


72 




43,228 


73 




48,643 


74 
75 
76 


Cocoanut, shredded. . . . 
Cream and Brazil nuts. 

Chinese nut oil 

Edible olive oil 


20,633 

19,750 

190,958 


77 




166,258 


78 




208,885 


79 






13,994 


80 
81 


Cacao, crude 

Cocoa and chocolate, 
manufactured 


16,134 
535 


339,595 
8,989 




Sub-total — Oils and Nuts 






169,715 


14.090 


105,226 


21,537 


1,124,626 




1 






82 


Fish 


lb. 
lb. 

lb. 
lb. 


132,825,185 

27,446,055 

2,820,852 

8,076,834 


60,249 

12,449 

1,280 

3,664 


10.242s 

2,141 
202 
380 


3,253 
473 
21 
27 




72,257 


83 






13,641 


84 




7 
13 


1,044 


85 




1,854 










Sub-total— Fish 






77,642 


12.965 


3,774 


20 


88,796 










Grand Total— All Pri- 
mary Food Imports. . . . 






4,635,987 


67,078 


118,517 


3,297,123 


14,899,054 









GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 103 
Table 28 — Continued 



1913-14 



© 

y 

.22 


Commodity 


"3 

5-3 

.SPa 


Gross im- 
ports in 
original units 


Gross im- 
ports in 
metric tons 


.2-2 

3£ 

P 

P-i 


a 

o 

o 

.B'B 

ft 


-2 
-g-g 


Calories in 
millions 


49 


Grains and Their Deriv- 
ative Products 


lb. 
lb. 
lb. 
bu. 
bbl. 


126,128,621 ! 57,212 

133,295,596 i 60,462 

139,906.868 i 63,461 

1,978,937 I 53,858 

89,911 ! 7,994 


6,980 
4,837 
5,077 
4,458 
911 


572 
121 
127 
391 
80 


1 

42,451 
47,765 
50,134 
29,365 
6,003 


208,112 


50 




217,405 

228,188 


51 




52 


Wheat 


142,335 
29,097 


53 












Sub-total — Grains 






242,987 


22,263 


1,291 


175,718 


825,137 







54 
55 


Vegetables 
Beans and lentils 


bu. 
bu. 
bu. 
bu. 


1,634,070 44,473 

1,114,811 28,823 

866,488 23,582 

3,645,993 99,229 


9,828 

396 

5,801 

1,786 


638 
85 

236 
99 


27,380 
2,520 
14,621 
14,587 


158,505 
12,750 
86,042 


56 




57 




68,060 










Sub-total — Vegetables. . . 






196,107 


17,811 


1,058 


59,108 


325,357 







58 


Saccharine Materials 


gal. 

gal. 

lb. 

lb. 

lb. 


220,000 1 1,197 

71,098,507 ! 354,751 

2,367,708 1,074 

6,340,152,101 2,875,861 

2,164,000 982 


5 




973 

230,587 

1,074 

2,875,861 

756 


4,013 


59 




945 539 


60 




4,404 
11,792,683 


61 




62 


Maple sugar and syrup. 


3,105 




Sub-total — Sugars 






3,233,865 


5 




3,109,251 


12,749,744 








63 


Fruits 


lb. 

lb. 

lb.. 

lb. 

lb. 

gal. 

lb. 


2,639,601,108 
32,033,177 
34,073,608 
19,284,868 


1,197,315 
14,530 
15,456 
8 748 


9,578 
348 
279 
367 
45 
154 
1 


4,789 

261 

402 

17 

62 

3,945 


153,255 
10,781 
10,912 
6,491 
1,417 
1,659 
11 


712,692 


64 




47,890 


65 




49,407 


66 


Figs 


28,445 


67 
68 
69 


Raisins 

Olives 

Oranges 


4,554,549 i 2,066 

5,316,364 19,533 

312,000 1 142 


6,581 

44,142 

48 




Sub-total — Fruits 






1,257,790 


10,772 


9,476 


184,526 


889,205 








70 


Vegetable Oils and Nuts 


lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

gal. 

lb. 

lb. 

lb. 

lb. 


1 
19,038,405 8,636 
12,636,479 i 5.732 


1,564 

485 

4,722 

1,360 

289 

797 

i6^394 

241 


4,105 

2,053 

8,035 

4,839 

2,681 

3,132 

16,883 

21,282 

33,066 

7,687 

32,461 

545 


1,287 
406 

3,475 
963 

1,476 
315 
! 


49,835 


71 


Filberts 


22,721 


72 




44.549,789 
37,195,728 
10,297,554 
20,423,497 
4,932,444 


20,208 
16,872 
4,671 
9,264 
17.228 


108,307 


73 
74 
75 
76 


Walnuts 

Cocoanut, shredded 

Cream and Brazil nuts. ! 

Chinese nut oil 1 

Edible olive oil 


54,479 
32,180 
33,801 
157,069 


77 


6,217,560 i 21,716 
74,386,213 ' 33,741 
17,293,201 7.844 


1 


197,992 


78 




307,661 


79 


Cottonseed oil 

Cacao, crude | 

Cocoa and chocolate, 
manufactured 


1 


71,525 


80 
81 


176,267,646 
3,096,445 


79,954 
1,405 


20,308 
477 


427,449 
8,020 




Sub-total — Oils and Nuts^ . . . 

i 




227,271 


19,852 


136,769 


28,707 


1,471,039 


82 


Fish 


lb. 
lb. 
lb. 
lb. 


172,103,096 


78.0fi5 


13,271 

2,833 

198 

338 


4,216 
626 
20 

25 


1 


93,624 


83 




36,309,380 16,470 
2,754,112 1,249 
7,751,323 3,516 




18,046 


84 


Crab meat 


7 ! 

11 


1,019 


85 


Lobsters 


1,661 










Sub-total — Fish j ... 




99,300 


16,640 


4,887 


18 


114.350 










Grand Total— All Pri- 
mary Food Imports. . . 






5,257,320 1 


57,343 


153,481 | 


3,557,328 


16,374,832 






I 









104 



THE NATION S FOOD 



Table 28. — Continued 






1914-15 



Commodity 



■ a 3 
O fto 






S § 

.5-2 2 

(3 g « 

« £ .5 £ 



-gss 



OS 



Grains and Their Deriv- 
ative Products 

Macaroni 

Rice 

Rice flour 

Wheat 

Wheat flour 



Sub-total — Graint 



Vegetables 
Beans and lentils . 

Onions 

Peas, dried 

Potatoes 



Sub-total — Vegetables . 



Saccharine Materials 

Honey 

Molasses 

Beet sugar 

Cane sugar 

Maple sugar and syrup. 



Sub-total — Sugars . 



Fruits 



Bananas. 
Currants. 
Dates . . . 

Figs 

Raisins . . 
Olives . . . 
Oranges . 



Sub-total — Fruits . 



Vegetable Oils and Nuts 

Almonds 

Filberts 

Peanuts 

Walnuts 

Cocoa nut, shredded. . . . 
Cream and Brazil nuts. 

Chinese nut oil 

Edible olive oil 

Cocoanut oil 

Cottonseed oil 

Cacao, crude 

Cocoa and chocolate, 
manufactured 



Sub-total — Oils and Nuts 



Fish 
Cured fish 

Fresh fish 

( !i ab meat. . . . 
Lobster 



56,542,480 

170,853,883 

74,831,312 

426,469 

64,200 



905,647 
829,177 
546,903 
270,942 



285,000 

94,047,347 

877,623 

6,778,227,612 

1,473,762 



2,231,373,366 

30,350,527 

24,949,374 

20,779,730 

2,808,806 

3,622,275 

167.C00 



Sub-total — Fish. 



Grand Total— All Pri- 
mary Food Imports. . . 



17,111,264 

13,690,562 

24,184,673 

33,445,838 

5,936,212 

16,272,581 

4,940,330 

6,710,967 

63,135,428 

15,162,361 

192,306,634 

2,427,561 



159,621,520 

46,650,007 

2,300,826 

8,845,207 



25,647 
77,499 
33,943 
11,607 
5,708 



154,404 



24,648 

21,438 

14,885 

7,374 



3,345 



1,551 

469,256 

398 

3,074,570 



,546,443 



1,012,144 
13,767 
11,317 
9,426 
1,274 
13,309 
76 



1,061,313 



7,762 

6,210 

10,970 

15,171 

2,693 

7,381 

17,255 

23,439 

28,638 

6,878 

87,230 

1,101 



214,728 



72,404 

21,160 

1,044 

4,012 



98,620 



5,143,853 



3,129 

6,200 

2,715 

961 

650 



13,655 



5,447 
295 

3,661 
132 



9,535 



,097 

330 
204 
396 
28 
105 



,100 



1,416 

533 

2,421 

1,413 

167 

635 



11,340 
190 



18,115 



12,309 

3,640 

165 

367 



16,481 



66,952 



257 
155 
68 
84 
57 



621 



19,030 
61.224 
26,815 
6,329 
4,286 



93,295 
278,663 
122,050 
30,674 
20,776 



117,684 



353 



573 



4,049 

248 

294 

19 

38 

2,688 



7,336 



3,717 

2,254 

4,115 

5,008 

1,546 

2,495 

16,910 

22,970 

28,065 

6,740 

35,415 

427 



129,662 



3,910 
804 



28 



4,758 



142,950 



15,175 
1,874 
9,228 
1,084 



27,361 



1,260 

305,015 

398 

3,074,570 

514 



3,381,757 



129,554 

10,215 

7,990 

6,994 

874 

1,130 

5 



156,762 



1,166 

445 

1,781 

1.C00 

851 

251 



22,156 



375 



28,025 



19 



3,711, 



545,458 



87,848 
9,483 

54,307 
5,058 



156,696 



5,198 

1,250,736 

1,632 

12,607,503 

2,115 



13,867,184 



602,471 
45,374 
36,177 
30.650 
4,059 
30,076 



748,833 



45,131 

24,947 

55,460 

56,424 

18,551 

26,931 

157,320 

213,704 

261,128 

62,712 

466,344 

6,287 



1,394,939 



86,834 

23,185 

851 

1,811 



112,681 



,825,791 



GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 105 



Table 28. — -Continued 









1915-16 








a 


Commodity 


•3 

cm 

S-a 


5—3 
"■8 -a 


o ttS 


s 

a .2 

'S3£ 

£ 6 


a 
o 


a; 

■S.s 

« c ° 


U 
OS 

3' s 


49 
50 
51 
52 

53 


Grains and Their Deriv- 
ative Products 

Macaroni 

Rice 

Rice flour 

Wheat 

Wheat flour 


lb. 

lb. 
lb. 
bu. 
bbl. 




21.789.6C2 

178,783,954 

55,628,767 

5,703,078 

329,905 


9,884 
81.C96 
25,233 
155,214 
29,330 


1,206 
6,487 
2,018 
12,847 
3,344 


99 
162 

51 

1,128 

293 


7,334 

64,066 
19,934 
84,627 
22,026 


35,953 
291.597 

90,731 
410,194 
106,763 








300,757 


25,902 


1,733 


197,987 


935,238 






bu. 
bu. 
bu. 
bu. 

gal. 

gal. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

lb. 




54 
55 


Vegetables 
Beans and lentils 


662,759 
815,872 
940,321 
209,532 


18,038 

21.C94 

25,592 

5,703 


3,986 
290 

6,296 
102 


259 

62 

256 


11,105 

1,844 

15,867 

838 


[ 64,288 

9,331 

93,374 

3,911 


56 




57 










Sub-total — Vegetables. . . 




70,427 


10,674 


582 


29,654 


170,904 


58 


Saccharine Materials 


350,000 

110,394,760 

2,050 

7,084,922,359 

1,886,933 


1,905 
550,822 

3,213,685 
856 


7 




1,547 

358,033 

1 

3,213.685 

659 


6,384 

1,468,140 

4 


59 








60 




61 
62 


Cane sugar 

Maple sugar and syrup. 


13,177,956 
2,708 




Sub-total — Sugars 




3,767,269 


7 




3,573,925 


14,655,192 






63 


Fruits 


2,000,948,940 

25,373,029 

31,075,424 

7,153,250 

1,024,296 

5,938,446 

298,000 


907,624 

11,509 

14,096 

3,245 

465 

21,819 

135 


7,261 
276 
254 
136 
10 
172 


3,631 

207 

366 

6 

14 

4,407 


116,176 
8 539 
9,952 
2,408 
318 
1,853 
10 


540,256 


64 




37,933 
45,059 


65 




66 


Figs 


10 551 


67 




1,480 

49,307 

46 


68 




69 






















958,893 


8,110 


8,631 


139,256 


684,632 






lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

gal. 

lb. 

lb. 

lb. 

ib: 

ib. 
ib. 
ib. 

lb. 




70 


Vegetable Oils and Nuts 


16,596,921 

10,919,460 

28,413,680 

36,858,934 

8,491,069 

14,798,912 

4,968,262 

7,224,431 

66,007,560 

17,180,542 

243,231,939 

2,347,162 


7,528 

4,953 

12,888 

16,719 

3,852 

6,713 

17,353 

25,233 

| 29,941 

7,793 

110,329 

1,065 


1,453 

408 

3,072 

1,680 

239 

577 

14,343 
183 


3,811 

1,730 

5,228 

5,943 

2,211 

2,269 

17,005 

24,728 

29,342 

7,637 

44,793 

413 


1,194 
342 
2,261 
1,188 
1,217 
229 


46,275 


71 


Filberts 


19,143 


72 




70,479 


73 




66,983 


74 
75 
76 


Cocoanut, shredded. . . . 
Cream and Brazil nuts . 

Chinese nut oil 

Edible olive oil 

Cocoanut oil 

Cottonseed oil 


26,535 

24,492 

158,209 

230,C55 


77 




78 




273,007 


79 




71,059 


80 


28,023 
362 


589,837 


81 


Cocoa and chocolate, 
manufactured 


6,079 




Sub-total — Oils and Nuts 




244,367 


21,955 


145,110 


34,816 


1,582,153 


82 


Fish 


152,474,573 

54,352,654 

2,956,676 

8,817,950 


69,162 

24,654 

1,341 

4,000 


11,757 

4,240 

212 

353 


3,735 
937 
22 
27 




S2.946 


83 






27.C13 


84 




8 
12 


1,094 


85 


Lobster 


1,745 




Sub-total — Fish 




99,157 


16,562 


4,721 


20 


112,798 















Grand Total — All Pri- 
mary Food Imports. . . . 





5,440,870 


83,210 


160,777 


3,975,658 


18,140,924 



106 



THE NATION S FOOD 



Table 28 — Continued 





1916-17 


l 
t-, . 

.2 o 


Commodity 




a.s-s 

to Xi M 

? o - n 
6 ao 


m 

R 

■ o 

2°1 
o ftS 


.S-S 

■s-S 


m 

a 
o 

o 


■+3 

a 
-S.3 

6*2 


G 

ll 


49 


Grains and Their Deriv- 
ative Pi oducls 


lb. 
lb. 
lb. 
bu. 
bbl. 


3,472,503 

150,836,314 

37,730,024 

24,138,817 

174,704 


1,575 

68,419 

17,114 

656,958 

15,532 


192 

5,473 

1,369 

54,374 

1,771 


15 
137 
34 

4,774 
155 


1,168 

54.05G 

13,520 

358,194 

11,665 


5,730 


50 




246,014 
61,538 


51 




52 
53 

54 
55 
56 
57 

58 


Wheat . . 


1,736,184 




56,537 










759,598 


63,179 


5,115 


438,597 


2,106,003 




bu. 
bu. 
bu. 
bu. 




Vegetables 

Beans and lentils 

Onions 


3,747,993 
1,757,948 
1,163,021 
3,079,025 


102,005 
45,452 
31,653 
83,799 


22,543 

625 

7,786 

1,509 


1,462 

134 

317 

83 


62,800 
3,974 
19,624 
12,319 


363,555 
20,106 
115,488 




57,476 










262,909 


32,463 


1,996 


98,717 


556,625 




gal. 

gal. 

lb. 

lb. 

lb. 




Saccharine Materials 
Honey 


394,000 

139,968,483 

28,847 

6,946,700,483 

3,129,647 


2,145 

698,382 

13 

3,150,988 

1,420 


8 




1,742 

453,946 

13 

3,150,988 

1,093 


7,187 


59 


Molasses 


1,861,441 


on 




54 


61 




12,920,863 


62 


Maple sugar and syrup. 


4,491 








3,852,948 


8 




3,607,782 


14,794,036 






lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

lb. 






63 


Fruits 


1,885,583,664 

10,476,534 

25,485,361 

16,479,733 

1,850,219 

5,641,759 

357,000 


855,295 

4,752 

11,560 

7,475 

839 

20,729 

162 


6,842 
114 
208 
314 
18 
164 
1 


3,421 

85 

300 

14 

25 

4,187 


109,477 
3,526 
8,161 
5,546 
576 
1,761 
13 


509,108 


64 
65 

66 

67 
68 
69 

70 
71 
72 

73 
74 

7.-. 
76 




15,662 


Dates 


36,954 


Figs 


24,308 


Raisins 


2,674 


Olives 


46,844 


Oranges 


55 










900,812 


7,661 


8,032 


129,060 


635,605 




lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

gal. 

lb. 

lb. 

lb. 

lb. 

lb. 
lb. 
lb. 
lb 






Vegetable Oils andjNuts 
Almonds 


23,424,058 

13,240,033 

34,986,760 

38,725,362 

9,743,024 

14,627,742 

6,864,110 

7,533,149 

79,223,398 

13,703,126 

338,653.876 

1,829,521 


10,625 

6,006 

15,870 

17,566 

4,419 

6,635 

23,974 

26,311 

35,935 

6,216 

153,612 

830 


2,013 
522 

3,874 

1,648 

274 

571 

' 19,970 
142 


5,281 

2,203 

6,601 

5,840 

2.537 

2,243 

23,494 

25,785 

35,216 

6,092 

62,367 

322 


1,656 
436 
2,852 
1,166 
1,396 
226 


64,110 


Filberts 


24,384 


Peanuts 


88,962 


Walnuts 


65,808 


Cocoanut, shredded 

Cream and Brazil nuts. 
Chinese nut oil 


30,447 

24,209 

218,581 


77 Edible olive oil 




239,886 


78 
79 
80 
81 

82 
83 
84 
85 


Cocoanut oil 




327,668 


Cottonseed oil 


39,6i7 

282 


56,676 




821,236 


Cocoa and chocolate, 
manufactured 


4,738 


Sub-total — Oils and Nuts 




307,999 


29,014 


177,981 


47,031 


1,966,705 


Fish 
Cured fish 


166,040,558 

59,906,407 

4,000,008 

7,945,441 


75,315 

27,173 

1,815 

3,604 


12,803 

4,674 

287 

361 


4,067 

1,032 

29 

26 




90,326 


Fresh fish 




29,773 


Crab meat 


11 
12 


1,480 


Lobster 


1,766 






Sub-total — Fish 




107,907 


18,125 


5,154 


23 


123,345 










Grand Total— All Pri- 
1 mary Food Imports .... 




6,192.173 


150,450 


198.278 


4,321,210 


20,182.319 



GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 107 



Table 28 — Continued 





1917-18 


o 

G 
u 


i 

Commodity 


Is 


CO 

- '5 
. a* 

ifif 


to 

o 

1 fl o 

03 Si 

o aS 


at 

a 
c o 

'53 £ 


B 

a 
o 

•SIS 
"*» s 


-S.S 

-£ e £ 


c 
'2 °° 

o — 

3' s 


49 


Grains and Their Deriv- 
ative Products 


lb. 

lb. 
lb. 

bu. 
bbl 


669,524 
385,280,564 
48,064,650 
28,157,289 

675,096 


304 

174,762 
21,802 

766,324 
60,019 


37 
13,979 

1,745 
63,426 

6,842 


3 

349 

44 

5,568 

601 


225 
138,062 

17,224 
417,824 

45,075 


1,105 

,628,393 

78,393 

i 2,025,213 

218,472 


50 




51 




52 


Wheat 


53 














1,023,211 


86,029 


6,565 


618,410 


2,951,576 






bu. 

bu. 
bu. 
bu. 

gal. 

gal. 

lb. 

lb. 

lb. 




54 
55 


Vegetables 
Beans end lentils 


4,145,625 
1,315,402 
2,068,054 
1,115,000 


112,827 
34,010 
56,284 
30,346 


24,934 
468 

13,846 
546 


1,618 
100 
562 
30 


69,464 
2,974 

34,896 
4,461 


402,126 
15,044 

205,358 
20,814 


56 




57 










Sub-total — Vegttables. . . 




233,467 


39,794 


2,310 


111,795 


643,342 






5S 


Sacchirine Materials 


606.C00 

159,898,090 

750 

6,186,474,712 

5,501,438 


3,299 
797,822 

2,806*154 

2,495 


14 





2,678 
518,582 


11,053 


59 




2,126,485 
1 


60 




61 




2,806,154 
1,921 


11,506,843 
7,895 


62 


Maple sugar and syrup . 








3,609,770 


14 




3,329,335 


13,652,277 






lb. 
b. 
lb. 
lb. 
lb. 
gal. 
lb. 




63 


Fruits 


1,873,213,074 
5,168,070 
5,572,908 
10,473,219 
843,533 
2,160,059 
107,000 


849,684 
2,344 
2,528 
4,751 
383 
7,936 
49 


6,798 

56 

45 

200 

8 

63 


3,398 

43 

65 

9 

12 

1,603 


108,759 

1,739 

1,784 

3,525 

262 

674 

4 


505,768 


64 




7,726 
8,081 


65 




66 


Figs 


15,448 


67 




1,219 


68 




17,935 


69 




16 














867,675 


7,170 


5,130 


116,747 


556,193 






lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

gal. 

gal. 

lb. 

lb. 

lb. 

lb. 

lb. 
lb. 
lb. 
lb. 






70 


Vegetable Oils and Nuts 


23,840,145 
20,646,786 
76,512,962 
23,289,170 
20,579,973 
30,439,095 
4,815,740 
2,537,513 

259,196,853 
14,087,313 

399,040,401 

271,877 


10,814 

9,365 

34,706 

10,564 

9,335 

13,807 

16,820 

8,863 

117,571 

6,390 

181,004 

123 


2,085 
816 

8,866 

1,195 
579 

1,188 

23,53i 

21 


5,466 
3,446 

15,117 
4,217 
5,358 
4,667 

16,484 

8,685 

115,219 

6,262 

73,487 

48 


1,712 

'681 
6,528 

845 
2.95C 

469 


66,373 


71 


Filberts 


38,144 


72 




203,740 
47,552 


73 




74 
75 
76 


Cocoanut, shredded 

Cream and Brazil nuts . 

Chinese nut oil 

Edible olive oil 


64,312 
50,377 
153,352 
80,805 
1,072,038 
58,265 


77 




78 




79 




' 45,975 
42 


80 




967,673 
704 


81 


Cocoa and chocolate, 
manufactured 




Sub-total — Oils and Nuts 




419,362 


38,281 


258,456 


59,202 


2,803,335 


8? 


Fish 


179,221,211 
60,889,332 
4,860,377 
7,124,683 


81,294 
27,619 
2,205 
3,232 | 


13,820 

4,750 

348 

328 


4,390 

1,050 

35 

24 




97,496 


83 


Fresh fish 




30,262 


84 


Crab meat 


14 
11 


1,798 


85 


Lobster 


1,603 










Sub-total — Fish 




114,350 


19,246 


5,499 


25 


131,159 














Grand Total— All Pri- 
mary Food Imports 




6,267,835 


190,534 


277,960 


4,235,514 


20,737,882 



108 



THE NATION S FOOD 



The totals for the successive year from Table 28 are exhibited 
in Table 29, which is arranged on the same plan as Table 8 of 
Chapter III. 

Table 29. — Summary of Gross Imports of Primary Foods 
(Metric Tons) 





Total gross 


Protein 
in gross 
imports 


Fat in 

gross 

imports 


Carbohy- 


Calories 


Year 


imports of 

primary 

foods 


drate in 

gross 
imports 


(millions) 
in gross 
imports 


1911-12 


4,831,174 


76,069 


114,963 


3,112,586 


14,146,115 


1912-13 


4,635,987 


67,078 


118,517 


3,297,123 


14,899,054 


1913-14 • 


5,257,320 


87,343 


153,481 


3,557,328 


16,374,832 


1914-15 


5,143,853 


66,952 


142,950 


3,711,608 


16,825,791 


1915-16 


5,440,870 


83,210 


160,777 


3,975,658 


18,140,924 


1916-17 


6,192,173 


150,450 


198,278 


4,321,210 


20,182,319 


1917-18 


6,267,835 


190,534 


277,960 


4,235,514 


20,737,882 




37,769,212 


721,636 


1,166,926 


26,211,027 


121,306,917 


Average per year, whole period. 


5,395,601 


103,091 


166,704 


3,744,432 


17,329,560 


Average per year, prewar 


4,908,160 


76,830 


128,987 


3,322,346 


15,140,000 


Average per year, war period... . 


5,761,183 


122,786 


194,991 


4,060,997 


18,971,729 


Par cent, nutrient to total (whole 
















1.9 


3.1 


69.4 


1456 9 









The first noticeable feature of the summarized imports data is 
the course of events in successive years. It is plain that throughout 
the seven years covered here there has been a steady increase in 
food imports. This increase has been relatively most marked 
in protein and fat. The precise character of these yearly changes 
is most clearly to be seen from Fig. 12. 

The dominant position of sugar in our food imports is apparent. 
The carbohydrate line ascends steadily alongside the total line, 
but without showing the fluctuations of the latter. The fat and 
protein imports are insignificant as compared with the carbohydrate. 

Comparing the prewar averages with those for the war years 
it is seen that the total gross primary food imports were 17.4 per cent, 
greater in the war period than prewar; the protein imports were 
59.8 per cent, greater; the fat imports were 51.2 per cent, greater; 
the carbohydrate imports were 22.2 per cent, greater; and 
the calory content of the gross primary food imports was 25.3 
per cent, greater in the war period. These are all notable increases. 
They indicate first the negligibly small effect of the German sub- 
marine campaign on our food imports, and second the fact that 
high prices in the United States in the war period greatly stimu- 
lated the imports of primary foodstuffs. 



GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 109 













































6/ 












■22*^ 


$^ 















































C^ 












*»•"""' 


^ 


































































































&rjM£a?r. 


r 


~/wt&m~ 


upwrs 





Fig. 12. — Showing the course of gross imports of primary food materials since 
1911. Solid line denotes total primary food imports. Dash line, protein content 
of imported primary foods; dot line, fat content of imported primary foods; dash- 
dot line, carbohydrate content. 

Table 30. — Percentages Which Gross Imports of Primary Foods are of 
Domestic Production of Primary Foods 



Year 


! Total imports 


Protein 


Fat 


Carbohydrate 

1 


Calories 


1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 


15.0 
12.2 
14.7 
12.1 
12.2 
18.7 
17.0 


4.4 
3.3 
4.3 
2.9 
3.2 
8.5 
9.7 


12.2 
12.9 
16.2 
13.1 
17.4 
21.4 
27.2 


23.7 
22.0 
23.5 
21.8 
20.9 
31.6 
28.5 


20.3 
19.1 
20.7 

18.8 
18.6 
28.0 
26.4 


Whole period 

Prewar period 

War period 


14.4 
13.9 
14.8 


5.0 
4.0 
5.6 


17.2 
13.7 
19.7 


24.3 
23.1 
25.1 


21.5 

20.0 
22.5 



110 



THE NATION'S FOOD 



It is a matter of great interest to see what proportion of our 
total primary food production the gross primary food imports 
form. In order to show this Table 30 has been prepared. 

The data of Table 30 are shown graphically in Fig. 13. 

The percentages of Table 30 are higher than would have been 
expected generally. We are accustomed to think of the United 
States as a food exporting country, which in a broad way it is. 



41 

35 


































25 
20 
fS 

'0 
5 






















.**" 




'£??& 


/ 










/ 




¥ 


f 










/'y/ 


^V 


/ 


f 
















/ 

/ 


^- 






"• — .„ 


•—-"" 




PWTC//V_ 


/ 







W4-/5 /9/f-/f 



/9/6-fT /9/7-M 



Fig. 13. — Showing the percentages which total primary food imports are of 
total domestic production of primary foods. Solid line, total imports and total 
productions; dash line, protein; dot line, fat; dash-dot line, carbohydrate. 

But this does not mean that it imports only insignificant quantities 
of food materials. Taking the three year prewar period the gross 
primary food imports were in total 13.9 per cent, of the total 
domestic production of primary foods. Or put in another way, 
of the total normal primary human food resources of the country, 
from which must come domestic consumption and export, about 
one pound was imported for every seven produced here. Sub- 
stantially the same thing was true of fat in primary foods. 



GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 111 

In the case of protein the prewar average gross primary imports 
were just 4 per cent, of our domestic production of protein in 
primary foods. The carbohydrate percentage is 23. This means 
that in the total carbohydrate resources of the country in the form 
of human foods approximately one pound was imported, for every 
four pounds domestical^ produced. These percentages greatly 
increased in the war period, as the last line of the table shows. 
In 1917-18, chiefly because of the falling off in sugar imports, 
the percentages for gross total, carbohydrate and calories fell off 
slightly. The protein and fat percentages were, however, higher. 

Another matter of considerable interest is the weighted average 
analysis, as given in the last line of Table 29, of imported primary 
foods as compared with domestically produced primary foods. By 
comparing these figures with those given in Table 8 (Chapter III) 
it is seen that the imported foods contain less than half as much 
protein as the domestically produced. They are, however, richer 
in fat and carbohydrate, especially the latter. This of course arises 
from the tremendous relative weight of sugar in our primary food 
imports. If one were to consider the other primary food imports 
alone, leaving out the sugars, it would be found, as would be ex- 
pected a 'priori, that the imports are much richer in protein and fat 
than the domestic production of the same food. Overseas trade in 
food naturally tends toward concentrated forms of nutriment. 

We will now turn to a consideration of the gross imports of sec- 
ondary human foods. The basic data are shown in Table 32. The 
conversion factors are given in Table 31. The data came from the 
reports of the Bureau of Foreign and Domestic Commerce, of the 
Department of Commerce. The general plan followed has been 
as in the case of primary food imports. No deductions are made at 
this point. Whatever deduction may be necessary will be made in 
connection with the consumption tables in a later chapter. "As 
purchased" analyses, which allow for inedible refuse as explained 
earlier (cf. p. 33 supra), are used throughout. 

MEATS AND DERIVATIVE PRODUCTS 

86. Beef and Veal. — These meats are given as one item in the 
import statistics of the Department of Commerce, and it is there- 
fore impossible to separate them here. It is probable, however, that 
the veal constitutes only a very small fraction of the total under 
this rubric. Accordingly we have felt justified in using factors for 



112 THE NATION'S FOOD 

beef in calculating the nutrients. The same factors were used as 
for the item Beef in Chapter IV. (Reference No. 36.) 

87. Mutton and Lamb. — Here again the factors for mutton 
(Reference No. 42) were used in calculating the nutrients, on the 
assumption that the great bulk of the imports fell into that cate- 
gory, and because of the impossibility of separating the imports. 

88. Fresh Pork. — Here a different set of factors was used for 
calculating nutrients than in the case of domestic production, for 
the reason that in the production figures lard was included with the 
fresh pork. In the imports this would not be the case. As a 
matter of fact, a study of imported and exported meats indicated 
that the fairest factors to use in calculating nutrients for these 
items would be At water and Bryant's figures for medium fat loins. 
Accordingly that plan has been adopted for the imports. 

89. Bacon and Hams. — The factors used for calculating nutrients 
were derived by first taking an unweighted average of Atwater and 
Bryant's figures for "Ham, smoked, all analyses" and " Shoulders, 
smoked, all analyses," and then taking an average of these figures 
and " Bacon, smoked, all analyses." This assumes an equal rep- 
resentation of bacon, hams and shoulders in the imports. This may 
or may not be correct, but even if it is not, any weighting to allow 
for difference in the import of the three commodities, would prac- 
tically make very little difference in the final factors. This must 
clearly be so because of the general similarity of the analyses of 
these products. 

90. Bologna Sausage. — Analytical figures were taken from At- 
water and Bryant. 

91. Oleo Stearin. — This material is taken as 100 per cent. fat. 

POULTRY AND EGGS 

92. Eggs, Whole. — The same analytical factors are used as in 
production statistics. (Reference No. 47.) 

93. Eggs, Dried, Frozen, etc. — Here we are dealing with a group 
of egg products largely used by manufacturing bakers, etc. It 
being impossible to get any absolutely exact analytical figures for 
such a mixture the Atwater and Bryant factors for the edible portion 
only of fresh eggs have been used. This is as close an approxima- 
tion as it seems possible to make. It would be rather seriously 
inaccurate if dried eggs formed any considerable proportion of the 
total, but we understand that such is not the case. 



GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 113 

DAIRY PRODUCTS 

94. Butter. — In the import statistics of the Department of 
Commerce butter substitutes are included with butter. No allow- 
ance can be made for this in the nutrient factors because of lack of 
data. Consequently we have used Atwater and Bryant's figures for 
butter. 

95. Cheese. — This item in the imports includes " cheese and 
substitutes for." The " substitutes" must, however, be a very 
small fraction of the total. We have used Atwater and Bryant's 
figures for "cheese, full cream, as purchased" in calculating nutri- 
ent factors. 

96. Cream. — Nutrient factors calculated from Atwater and 
Bryant's "Cream as purchased," analysis. 

97. Milk. — This import item is given in the reports of the De- 
partment of Commerce only in terms of money value, and includes 
both fresh and condensed milk. The figures set down in Table 
32 under this item are estimates of the whole fresh milk equivalent 
of this importation. Estimating the matter in this way gets over 
some difficulties in calculating nutrient values and probably leads 
to a more accurate final result than could be reached by attempt- 
ing to deal with the condensed milk fraction of the total import 
separately. 



Table 31. — Factors by Which Amounts, in Original Units, of Imported 

Secondary Food Commodities are to be Multiplied to Get Short 

Tons of Nutrients 



Commodity 

reference 

No. 


Commodity 


Original ; To short 
unit of ! tons of 
measure i protein 


To short 
tons of fat 


To short 
tons of car- 
bohydrate 


To millions 
of calories 


86 
87 
88 
89 
90 
91 
92 
93 


Beef and veal 

Mutton and lamb. . 

Fresh pork 

Bacon and hams. . . 
Bologna sausage . . . 

Oleo stearin 

Eggs, whole 

Eggs, dried, frozen, 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
doz. 

lb. 

lb. 

lb. 

gal. 

lb. 


. 000076 
0.000065 
0.000067 
0.000057 
0.000091 


. 000098 

0.000074 
0.000005 
0.000129 
0.000105 
0.000019 


. 000077 
0.000120 
0.000121 
0.000231 
0.000099 
0.000500 
. 000070 

0.000053 
0.000425 
0.000169 
0.000773 

0.000018 













0.000012 
0.000188 
. 000023 


0.000935 
0.001255 
0.001270 
0.002165 
0.001170 
0.004220 
. 000953 

0.000720 


94 
95 


Butter 


. 003605 
0.001950 


96 
97 


Cream 

Milk 


0.007608 
. 000308 



114 



THE NATION^ FOOD 



Table 32. — Showing the Gross Imports of Secondary Foods into the 
United States, 1911-12 to 1917-18, Inclusive 



d 

o 
o 

g 
M 


Commodity 


'a 


1911-12 


Gross 

imports in 

original 

units 


Gross 
imports 

in 

metric 

tons 


Protein 

in 

metric 

tons 


Fat 

in 

metric 

tons 


Carbo- 
hydrate 

in 

metric 

tons 


Calories 

in 
millions 


86 


Meats and Derivative 
Products 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 


2,000,000 

750,000 

500,000 



971,775 

4,913,090 


907 
340 
227 

441 
2,229 


138 
44 
30 


80 




140 

82 

55 



87 

2,229 










1,870 


87 
88 


Mutton and lamb 

Fresh pork 


941 
635 


89 







90 




1,137 


91 




20,733 










Sub-total — Meats 






4,144 


292 


2,593 





25,316 








9? 


Poultry and Eggs 


doz. 
lb. 


973,053 
43,822 


662 

20 


86 
3 


62 
2 






927 


93 


Eggs, dried, frozen, etc . . . 


32 




Sub-total — Poultry 






682 


89 


64 





959 








94 


Dairy Products 
Butter 


lb. 
lb. 
gal. 
lb. 


1,025,668 

46,542,007 

1,120,427 

3,004,000 


465 

21,111 

4,371 

1,363 


5 

5,447 

107 

52 


395 

7,136 

786 

49 




507 

191 

63 


3,698 


95 




90,757 


96 




8,524 


97 


Milk 


925 










Sub-total — Dairy Products . 






27,310 


5,611 


8,366 


761 


103,904 










Grand Total — All Secondary 
Food Imports 






32,136 


5,992 


11,023 


761 


130,179 











GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 115 



Table 32 — Continued 



i 

g 

I 

a 


Commodity 


.9.2 

.sp*a 
6* 


1912-13 


Gross 

imports in 

original 

units 


Gross 
imports 

in 

metric 

tons 


Protein 

in 

metric 

tons 


Fat in 

metric 

tons 


Carbo- 
hydrate 

in 

metric 

tons 


Calories 

in 
millions 


86 


Meats and Derivative 
Products 


ib. 

lb. 
lb. 
lb. 
lb. 
lb. 


15,000,000 

2,000,000 

1,000,000 



728,469 

9,511,134 


6,804 

907 

454 



330 

4,315 


1,034 

118 

61 



60 




1,048 

218 

110 



65 

4,315 










14,025 

2,510 

1,270 




87 

88 


Mutton and lamb 


89 




90 




852 


91 




40,137 








Sub-total — Meats 






12,810 


1,273 


5,756 





58,794 






9?! 


Poultry and Eggs 


doz. 
lb. 


1,367,224 
228,305 


930 
104 


122 
15 


87 
11 






1,303 
164 


93 


Eggs, dried, frozen, etc . . . 




Sub-total — Poultry 






1,034 


137 


98 





1,467 








94 


Dairy Products 


lb. 
lb. 
gal. 
lb. 


1,162,253 

49,387,944 

1,247,083 

6,500,000 


527 

22,402 

4,865 

2,948 


5 

5,780 
119 
112 


448 

7,572 

875 

106 



538 

212 
135 


4,190 


95 
96 


Cheese 


96,306 
9,488 


97 


Milk 


2,002 










Sub-total — Dairy Products . 






30,742 


6,016 


9,001 


885 


111,986 




Grand Total — All Second- 
ary Food Imports 






44,856 


7,426 


14,855 


885 


172,247 









116 



THE NATION S FOOD 
Table 32 — Continued 



6 

V 

o 
c 
co 

M 


Commodity 


's 
.S-2 

etf'H 

5* 


1913-14 


Gross 

imports in 

original 

units 


Gross 
imports 

in 

metric 

tons 


Protein 

in 

metric 

tons 


Fat in 

metric 

tons 


Carbo- 
hydrate 

in 

metric 

tons 


Calories 

in 
millions 


86 


Meats and Derivative 
Products 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 


180,137,183 

12,710,905 

4,624,799 

2,008,960 

730,326 

5,243,553 


81,710 

5,766 

2,098 

911 

331 

2,379 


12,419 

749 

281 

104 

60 




12,584 

1,383 

508 

421 

65 

2,379 










168,428 


87 
88 
89 
90 
91 


Mutton and lamb 


15,952 
5,873 




4,349 




854 




22,128 








Sub-total — Meats 






93,195 


13,613 


17,340 





217.584 












92 
93 


Poultry and Eggs 


doz. 
lb. 


6,014,955 
3,420,412 


4,093 
1,551 


534 
230 


382 


5,732 


Eggs, dried, frozen, etc . . . 


164 





2,463 








5,644 


764 


546 





8,195 








94 


Dairy Products 
Butter 


lb. 
lb. 
gal. 
lb. 


7,842,022 
63,784,313 

1,773,152 
52,180,000 


3,557 
28,932 

6,917 
23,669 


35 

7,464 

169 

899 


3,024 

9,780 

1,244 

852 




694 

302 

1,089 


28,270 


95 




124,379 


96 




13,490 


97 


Milk 


16,071 










Sub-total — Dairy Products . 






63,075 


8,567 


14,900 


2,085 


182,210 




i 






Grand Total — All Second- 






161,914 


22,944 


32,786 


2,085 


407,989 








i 









GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 117 



Table 32 — Continued 



6 


Commodity 


"cs 

BO 

:sb 
S 3 


1914-15 


14 

a> 
o 

a 
w 

-- 


Gross 

imports in 

original 

units 


Gross 
imports 

in 

metric 

tons 


Protein 

in 

metric 

tons 


Fat in 

metric 

tons 


Carbo- 
hydrate Calories 

in in 
metric 1 millions 
tons 


86 


Meats and Derivative 
Products 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 


,184,490,759 

15,528,855 

16,250,514 

7,542,446 

209,484 

2,424,009 


83,684 
7,044 
7,371 
3,421 
95 
1,100 


12,720 

915 

988 

390 

17 




12,887 
1,690 
1,783 
1,580 
19 
1,100 










172,499 


87 
88 


Mutton and lamb 


19,489 
20,638 


89 




16,329 


QO 




245 


91 




10,229 










Sub-total — Meats 






102,715 


15,030 


19,059 





239,429 








q9 


Poultry and Eggs 


doz. 

lb. 


3,046,631 
8,571,758 


2,073 

3,888 


271 
575 


193 
412 






2,903 


93 


Eggs, dried, frozen, etc . . . 


6,172 




Sub-total — Poultry 






5,961 


846 


605 





9,075 








94 


Dairy Products 
Butter 


lb. 
lb. 
gal. 
lb. 


3,828,227 

50,138,520 

2,077,384 

119,640,000 


1,736 
22,743 

8,104 
54,268 


17 

5,868 

198 

2,062 


1,476 
7,687 
1,457 
1,954 




546 

355 

2,497 


13,801 


95 




97,770 


96 




15,805 


97 


Milk 


36,849 










Sub-total — Dairy Products. 






86,851 


8,145 


12,574 


3,398 


164,225 










Grand Total — All Second- 
ary Food Imports 






195,527 


24,021 


32,238 


3,398 


412,729 









118 



THE NATION^ FOOD 



Table 32 — Continued 



6 

1 
1 


Commodity 


"3 

.5 3 

<5* 


1915-16 


Gross 

imports in 

original 

units 


Gross 
imports 

in 

metric 

tons 


Protein 

in 

metric 

tons 


Fat in 

metric 

tons 


Carbo- 
hydrate' Calories 

in in 
metric millions 
tons 


86 


Meats and Derivative 
Products 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 


71,101,756 

20,257,999 

2,169,084 

667,667 

47,287 

910,478 


32,252 

9,189 

984 

303 

21 

413 


4,902 

1,195 

131 

34 

4 




4,967 

2,205 

238 

140 

4 

413 










66,480 


87 
88 


Mutton and lamb 


25,424 
2,755 


89 




1,445 


90 




55 


91 


Oleo stearin 


3,842 










Sub-total Meats 






43,162 


6,266 


7,967 





100,001 










9?, 


Poultry and Eggs 


doz. 
lb. 


732,566 
6,021,672 


498 
2,731 


65 
405 


46 
289 






698 


93 


Eggs, dried, frozen, etc. . . 


4,336 




Sub-total — Poultry 






3,229 


470 


335 





5,034 








94 


Dairy Products 


lb. 
lb. 
gal. 
lb. 


712,998 

30,087,999 

1,193,745 

72,670,000 


323 

13,648 

4,657 

32,963 


4 

3,521 

113 

1,253 


275 
4,613 

S37 
1,187 




327 

203 

1,516 


2,570 


95 




58,672 


96 




9,082 


97 


Milk 


22,382 










Sub-total — Dairy Products . 






51,591 


4,891 


6,912 


2,046 


92,700 












Grand Total — All Second- 
ary Food Imports 






97,982 


11,627 


15,214 


2,046 


197,741 













GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 



119 



Table 32 — Continued 



6 


Commodity 


's 

.S3 
.ST3 

5* 


1916-17 




ID 
O 

c 
o 

u 


Gross 

imports in 

original 

units 


Gross 
imports 

in 

metric 

tons 


Protein 

in 

metric 

tons 


Fat in 

metric 

tons 


Carbo- 
hydrate Calories 

in in 
metric millions 
tons 


86 


Meats and Derivative 
Products 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 


15,217,118 

4,684,131 

1,651,227 

190,293 

682 

1,113,277 


6,902 

2,125 

749 

86 

03 

505 


1,050 

276 

101 

10 




1,063 
510 

181 
40 

505 










14,228 


87 
88 


Mutton and lamb 


5,879 
2,097 


89 




412 


90 




1 


91 




4,698 
















10,367 


1,437 


2,299 





27.315 






i 


92 
93 


Poultry and Eggs 


doz. 
lb. 


1,110,322 
10,317,774 


755 
4,680 


99 
693 


71 
496 


1,058 


Eggs, dried, frozen, etc . . . 


7,429 








5,435 


792 


567 


1 
1 8,487 








04 


Dairy Products 
Butter 


lb. 
lb. 
gal. 
lb. 


523,573 
14,481,514 

743,819 
85,925,000 


237 

6,569 

2,902 

38,975 


3 

1,695 

71 

1,481 


202 
2,220 

522 
1,403 




158 

127 

1,793 


1,887 


95 




28,239 


96 




5,659 


97 


Milk 


26,465 










Sub-total — Dairy Products . 






48,683 


3,250 


4,347 


2,078 


62,250 










Grand Total — All Second- 






64,485 


5,479 


7,213 


2,078 


98,052 











120 



THE NATION S FOOD 



Table 32 — Continued 



6 

1 

u 

Pi 


Commodity 


.S<2 


1917-18 


Gross 

imports in 

original 

units 


Gross 
imports 

in 
metric 

tons 


• Protein 

in 

metric 

tons 


Fat in 

metric 

tons 


Carbo- 1 
hydratel Calories 

in 1 in 
metric millions 
tons 


86 


Meats and Derivative 
Products 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 


25,451,655 

2,007,601 

1,847,731 

260,031 

15,056 

6,575,369 


11,545 
911 

838 

118 

7 

2,983 


1,755 

118 

112 

14 

1 



1,778 

219 

203 

54 

1 









23,797 


87 
88 


Mutton and lamb 


2,520 
2,347 


89 




563 


90 




18 


91 




2,983 





27,748 












Sub-total — Meats 






16,402 


2,000 


5,238 


56,993 








92 
93 


Poultry and Eggs 

Eggs, whole 

Eggs, dried, frozen, etc . . . 


doz. 
lb. 


1,606,755 
14,668,619 


1,093 
6,654 


142 

984 


102 
705 






1,531 
10,561 




Sub-total — Poultry 






7,747 


1,126 


807 





12,092 








94 


Dairy Products 
Butter 


lb. 
lb. 
gal. 
lb. 


1,968,354 

9,839,305 

711,502 

135,627,000 


893 

4,463 

323 

61,520 


9 
1,151 

68 
2,338 


759 

1,509 ! 107 

499 122 


7,096 


95 


Cheese 


19,187 


96 


Cream 


5,413 


97 


Milk 


2,214 


2,830 


41,773 










Sub-total — Dairy Products . 






67,199 


3,566 


4,981 


3,059 


73,469 














Grand Total — All Second- 
ary Food Imports 






! 
91,348 6.692 


11,026 3.059 


142,554 





















GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 121 



The results of Table 32 are summarized in Table 33, which shows 
the yearly changes in gross imports of secondary foods. 

Table 33. — Summary of Gross Imports of Secondary Foods 
(Metric Tons) 



Year 



Total gross 

imports of 

secondary 

foods 



Protein 
in gross 
imports 



Fat in 

gross 

imports 



Carbohy- 
drate in 

gross 
imports 



Calories 
(millions) 
in gross 
imports 



1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 

Total for 7 years . . 
Average per year, 

period 

Average per year, prewar 
Average per year, war 

period 

Per cent, nutrients to 

total (whole period) 

and calories per lb 



32,136 
44,586 
161,914 
195,527 
97,982 
64,485 
91,348 



5,992 

7,426 

22,944 

24,021 

11,627 

5,479 

6,692 



whole 



687,978 

98,283 
79,545 

112,335 



84,181 

12,026 
12,121 

11,955 



12.2 



11,023 
14,855 
32,786 
32,238 
15,214 
7,213 
11,026 



761 

885 
2,085 
3,398 
2,046 
2,078 
3,059 



124,355 

17,765 
19,555 

16,423 



18.1 



14,312 

2,045 
1,244 

2,645 



2.1 



130,179 
172,247 
407,989 
412,729 
197,741 
98,052 
142,554 



1,561,491 

223,070 
236,805 

212,769 



102.9 



The first thing which strikes one in connection with this table 
is that secondary food imports are of extremely little significance in 
the nutrition of the nation. In terms of gross commodity the 
secondary food imports in the whole period of seven years here 
covered were only 0.19 per cent, of the domestic production of 
secondary foods. Comparing in the same way the total of Table 
32 with those of Table 12 (Chapter IV) for productions of second- 
ary foods, we find the imported protein in 0.60 per cent, of domestic 
production; while for carbohydrate and calories the percentages 
are respectively 0.22 and 0.39. From these figures it is evident 
enough that the whole secondary food importation into the United 
States might be cut off absolutely, and from a nutritional point of 
view the population would never know that anything had happened. 
The contrast between the primary and the secondary foods in respect 
to their importation is striking. It would make a great difference 



122 the nation's food 

in the nutritional welfare of this country if our primary food imports 
for any reason stopped. 

The secondary food imports are so small and unimportant in re- 
lation to the total that no special significance attaches to the yearly 
fluctuations in the amount of such imports. In general these im- 
ports increased to 1914-15, then fell off greatly in the next two years 
and revived a little last year. 

A noteworthy feature of the secondary food imports is the very 
different weighted average composition which they show in com- 
parison with the domestic production of the same class of food- 
stuffs. Such a comparison is afforded by the last lines of Tables 
33 and 12 (Chapter IV). The protein content of the imported 
secondary foods is about 3 times higher than that of the domestic 
production and the fat and calory contents are each about twice as 
high. The difference seems largely traceable to the fact that all 
the nutrients of -milk appear in the imports, while deductions were 
properly made in the domestic production of dairy products, and to 
the different relative contributions of the several commodities to 
the totals in the two cases. 



CHAPTER VII 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 

(Commodity Reference Nos. 98-151) 

We come now to the consideration of the last element necessary 
to a calculation of consumption, namely exports. The United 
States is, broadly speaking, a great food exporting nation. This 
phase of the general problem of making a nutritional balance sheet 
has, on this account, especial interest for us. 

The general plan in dealing with exports will be the same as that 
of the earlier chapters, with some differences arising out of the form 
in which the basic statistics are available in the reports of the De- 
partment of Commerce. The export statistics of the United States 
in the strict sense of the word, are reported in two categories, namely; 
first, exports of domestic merchandise, meaning materials which 
either originate in this country or have been so manipulated as to 
enhance their value by processes of manufacture; and, second, 
exports of foreign merchandise, meaning the export of previously 
imported materials. There is still a third ckss of shipments out 
of the United States, namely those to our non-contiguous posses- 
sions, Hawaii, Porto Rico and Alaska. These latter shipments 
are not exports in a commercial or economic sense, but so far as 
the present study is concerned they are. In arriving at a balance 
sheet of the food in the United States it makes no difference whether 
wheat flour went to Hawaii or to China. In either case it left the 
continental area of the United States and was not available for 
consumption within that area. The foods shipped to us from 
these non-contiguous areas have been taken account of in imports 
and production. It is clear therefore that the outgo in the same 
directions must be set down on the other side of the ledger. Con- 
sequently three basic "export" tables are required in order to 
arrive at a final net export result: viz. Domestic Exports, Foreign 
Exports, and Shipments to Non-contiguous Possessions. 1 In 

1 It should perhaps be explained that the shipments in both directions be- 
tween the United States and the Philippine Isands are included in the regular 
import and export statistics. In other words, these islands are regarded, in 
this sense, as a foreign country. 

123 



124 

order not to encumber the text with too many and too detailed 
tables, it has been decided to present in this chapter only the fol- 
lowing export tables : 

1. Gross domestic exports of primary human foods to foreign 
countries and insular possessions. 

2. Gross domestic exports of secondary human foods to foreign 
countries and insular possessions. 

(1 and 2 comprise exports of human foodstuffs produced in 
the United States.) 

To arrive at these final tables it was necessary to work out in 
addition detailed tables of (a) domestic exports to foreign countries, 
(6) domestic exports to insular possessions, (c) re-exports of imported 
foreign primary human foodstuffs, (d) re-exports of imported foreign 
secondary human foodstuffs. For the reasons above stated it 
seems unnecessary, however, to include all this detail here. 

There is one further point in connection with the method of 
handling the export statistics here which needs careful discussion 
and explanation, because it is the point on which there is likely to 
be most difference of opinion and criticism. It will be noted in 
the export tables in this chapter that of the five great cereals, wheat, 
corn, oats, barley and rye, wheat is the only one included in the 
tables. In case of all the others only the derivative products ap- 
pear and not the whole grain. Thus for corn, only the cornmeal 
export appears. The export of corn, as grain, is accounted for 
among the exports of " Primary feeds and fodders, including raw 
grains." The same is true of oats, rye and barley. 

The first mental reaction of everyone at this point will be to say 
that surely the rye which is exported is used but slightly, if at all, 
as feed for animals. Of course it is not; so far there is no difference 
of opinion. But the first concern of this whole study is the most 
accurate determination possible of the domestic consumption of 
human food in the United States. We are not, here and now, 
primarily concerned with what happens to our food exports after 
they reach their destination. In determining human food con- 
sumption in this country we start with certain known general 
principles, of which the first is that, broadly speaking, no one of the 
five grains, wheat, corn, oats, barley and rye, is consumed as human 
food in the United States, at least in any appreciable quantity, 
until after it has passed through a manufacturing process such as 
grinding, cracking, rolling, etc. This being so, the amount used 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 125 

in human consumption can be most accurately determined if we 
get statistics of the amount of the derived product, flour, meal, etc., 
actually produced by the mills of the country. This has been done 
in Table 7. The balance of the crop of each of the grains which 
remains after the manufacture of the derivative human food prod- 
ucts is used up in one or another of three ways: either as food for 
animals, or as export, or for industrial, non-food purposes. 

Since for reasons of accuracy, as above stated, the derivative 
products of the grains are alone considered on the production side 
of the human food ledger, it is clear that it would be unfair to 
balance against these the exports of the whole grains. This would 
give an erroneous result in two directions. First, and most im- 
portant, it would make the domestic consumption appear smaller 
than it really is; and second it would imply that all of the raw grain 
exported goes to human food uses, which is only in degree less 
erroneous than to say that all of the export goes to animal feeding. 
The method here used of charging exports of derivative cereal prod- 
ucts only against production, in balancing the human food ledger, 
gives accurate results as to domestic consumption, which is our pri- 
ma^ problem. At the end of the analysis it also gives accurate 
results as to total amount of nutrients shipped abroad, because all 
of the raw grain imports and exports are accounted for in the tables 
dealing with the class of materials here grouped together under the 
rubric " Primary feeds and fodders, including raw grains." Wheat 
is the only grain differently treated, and in that case the total 
exports, as well as total imports, have been included in the human 
food tables because so very large a fraction of the crop goes to human 
food. It was simpler and just as accurate in such cases to deduct 
proper amounts for uses other than as human food. The corn crop 
presents exactly the opposite situation. Only a small fraction of 
it is consumed directly by human beings. 

With this explanation it is hoped that the reader will be willing, 
for the sake of accuracy in the determination of our domestic 
consumption of food by human beings, to forego any reference 
value which would attach to having data as to exports and imports 
of the whole grains available here. 

In Table 35 are given the total domestic exports of primary foods 
to all destinations, both foreign and U. S. insular, grouped as in 
former tables. Special explanations of the method of arriving at the 
figures are not necessary for many of the items. The nutrient 



126 

conversion factors used are the same as those which have been used 
in the earlier tables and the commodity statistics are taken without 
change from the reports of the Department of Commerce. In 
general no deductions for non-food uses, losses, spoilage, etc., 
are made on export figures, for the simple reason that the whole 
amount as stated leaves our shores, and we are not now concerned 
with what happens to it afterward. There are some commodities 
which have not appeared before, and for these special explanations 
follow. 

GRAINS AND THEIR DERIVATIVE PRODUCTS 

98. Bread and Biscuit. — For the calculation of nutrients of this 
item the weighted averages of all analyses of "crackers" as given 
by Atwater and Bryant were used. This includes Boston crackers, 
butter crackers, cream crackers, egg crackers, flat bread, graham 
crackers, miscellaneous crackers, oatmeal crackers, oyster crackers, 
pilot bread, pretzels, saltines, soda crackers and water crackers. 

101. Rice. — The figures are for cleaned rice. 

103. Wheat. — Nutrients in flour which would be produced from 
the stated amount of wheat were calculated, allowing as before for 
higher milling extraction in 1917-18. In other words, the figures 
represent what would have been the nutritive value of the exported 
wheat to the American people had it stayed here. 

VEGETABLES 

105. Beans and Dried Peas. — The factors for calculating nutri- 
ents were obtained by averaging Atwater and Bryant's analyses 
of dried beans, dried lima beans and dried peas. 

SACCHARINE MATERIALS 

There is a small export of confectionery from the United States 
which is not reported except in money values. It is nutritionally 
so insignificant an item that it is not worth while to attempt to 
estimate poundage from the values given. 

109. Grape Sugar. — The carbohydrate content is taken at 91 
per cent, in calculating nutrient values. 

113. Syrup. — This item does not include maple syrup. It is 
made up of the various sorts of mixed cane and corn syrups. In 
calculating nutrients on this item, an average carbohydrate con- 
tent of 85 per cent, has been assumed. 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 127 

114. Refined Sugar. — In the export statistics this item includes 
maple sugar. The proportionate amount of the latter in the total, 
however, is so very inconsiderable that no attention has been paid 
to its presence in calculating nutrients. In other words a carbohy- 
drate content of 100 per cent, is used for this item. 

FRUITS 

118. Peaches, Dried. — Atwater and Bryant give no analysis 
of dried peaches. As a sufficiently close approximation the analysis 
of dried apricots has been used in calculating the conversion factors 
for dried peaches. These two fruits in the fresh state are very 
nearly alike in composition, and must also be so in the dried state. 

FISH 

127. Fresh Fish. — This item is the same as the "Fish, fresh, 
except salmon" export item of the Department of Commerce Re- 
ports. In dealing analytically with this rubric a different pro- 
cedure has been followed than in the case of the production and 
imports. In both those cases it will be recalled that before cal- 
culating nutrients the inedible refuse was deducted. In the case of 
exports the following average of Atwater and Bryant's fresh fish 
"as purchased" analyses is used to get the conversion factors, 
and these are applied to the total poundage exported. 

Protein 10.0 per cent. 

Fat : 2.8 per cent. 

Calories 304 per pound 

128. Cured Fish. — This includes the total exports of dried, 
smoked, and cured fish which are separately reported by the De- 
partment of Commerce under three heads, viz., (a) "Dried, smoked 
or cured cod, haddock, hake and pollack/' (b) "Dried, smoked 
or cured herring," and (c) "Fish, dried, smoked or cured, all others." 
The same analytical factors were used as for the corresponding 
import item in Chapter VI. 

129. Pickled Fish. — This is the "Fish, pickled, except salmon" 
item of the Commerce Reports. The same analytical factors 
were used as for item 127. 

The conversion factors for such items as have not been given in 
previous chapters are presented in Table 34. 



128 



THE NATION S FOOD 



Table 34. — Factors by Which Amounts, in Original Units, of Domestic 
Exports of Primary Foods are to be Multiplied to Get Short Tons 

of Nutrients 



Reference 
No. 


Commodity 


Original 
specified 
units of 
measure 


To short 
tons of 
protein 


To short 
tons of fat 


To short 
tons of 
carbohy- 
drate 


To millions 
of calories 


98 
105 
108 


Bread and biscuit. . 
Beans and dried peas 


lb. 

bu. 

lb. 

lb. 

gal. 

lb. 

lb. 

lb. 

lb. 

lb. 

lb. 

bbl. 

lb. 


. 000053 
0.006510 






0.000008 
0.000023 
0.000023 
0.000009 
0.000011 
0.000050 
0.017000 
. 000097 


0.000044 
0.000420 






0.000011 
0.000005 
0.000005 


0.000015 
0.000014 
. 005400 
. 000038 


0.000359 
0.018750 
0.000425 
0.000455 
0.005100 
0.000331 
0.000313 
0.000313 
0.000311 
0.000343 








0.001905 
0.097512 
0.001581 


109 
113 
115 
117 
120 
121 
122 
127 


Grape sugar 

Syrup 

Apples, dried 

Peaches, dried 

Apricots, dried 

Prunes, dried 

Raisins, dried 


0.001693 
0.018972 
0.001350 
0.001290 
0.001290 
0.001190 
0.001445 
0.000304 


129 
130 


Pickled fish 

Canned salmon. . . . 


0.108800 
0.000680 



The gross exports to all destinations of primary foods domestic- 
ally produced are shown in Table 35, arranged on the same plan 
as the earlier basic tables. 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 129 

Table 35. — Total Gross Domestic Exports of Primary Human Foods to 
Foreign Countries and Insular Possessions, from 1911-12 to 1917-18 





"3 

"Sb'd 






1911- 


12 






s 


Commodity 


Total domes- 
tic exports 
in original 
units 


Total domes- 
tic exports 
in metric 
tons 


00 

a 

.a -2 

"53 £ 


GO 

a 

o 

o 


09 

■S.S 

6*2 


0Q 

c 
o 

S3 

'§'£ 

0"~ 


98 
99 


Grains and Their 

Derivative Products 

Bread and biscuit. . . . 

Cornmeal and corn 


lb. 

bbl. 

lb. 
lb. 
bbl. 

bu. 
bbl. 


19,695,190 

481,852 

9,794,506 

161,794,388 

4,306 

30,264,954 
11,467,312 


8,934 

42,846 

4,438 

73,389 

383 

823,691 
1,019,502 


947 

3,213 

718 

5,871 

27 

68,174 
116,223 


786 

1,799 

319 
146 

4 

5,986 
10,195 


6,414 

28,231 

2,991 

57,973 

301 

449,099 
765,642 


37,520 
145,677 


100 

101 
102 
103 

104 


Oatmeal and rolled 


18,199 


Rice 


263,887 


Rye flour 

Wheat (nutrients in 
flour) 


1,376 

2,176,807 


Wheat flour 


3,711,185 


Sub-total — Grains 




1,973,183 


195,173 


19,235 


1,310,651 


6,354,651 


Vegetables 

105 Beans and dried peas . 

106 Onions 

107 Potatoes (except 

sweet) 


bu. 
bu. 

bu. 


539,680 
363,499 

1,537,945 


14,688 
9,233 

41,857 


3,188 
129 

753 


206 
27 

41 


9,180 
819 

6,153 


52,626 
4,157 

28,709 


Sub-total — Vegetables.. 






65,778 


4,070 


274 


16,152 


85,492 


! Saccharine Materials 

108 Glucose lb. 

109 Grape sugar lb. 

110 Honey ; lb. 

111 Molasses gal. 

112 Molasses and syrup . . ■ gal. 

113 | Syrup J gal. 

1 14 Refined sugar | lb. 


126,395,045 

44,761,214 

1,200,000 

9,513,441 

23,817 

19,146,986 

93,735,319 


57,332 
20,304 

544 
47,468 

119 
104,220 
42,517 


2 




48,732 
18,476 
442 
30,854 
' 77 
88,587 
42,517 


199,831 

75,781 

1,824 

126,519 

317 

363,257 

174,348 


j Sub-total — Sugars ... ... i 


272,504 


2 




229,685 


941,877 


115 
116 
117 
118 
119 
120 
121 
122 


Fruits 

Apples, dried 

Apples, green and ripe 

Oranges 

Peaches, dried 

Pears 

Apricots, dried 

Prunes, dried 

Raisins, dried 


lb. 
bbl. 
boxes 
lb. 
bbl. 
lb. 
lb. 
lb. 


53,664,639 

1,477,430 

1,232,244 

4,425,803 

196,157 

13,413,430 

74,446,647 

20,373,543 


24,342 
96,503 
38,009 

2,008 
12,813 

6,084 
33,769 

9,242 


389 
289 
152 
92 
64 
280 
608 
203 


535 

289 
38 
20 
51 
61 

' ' 277 


16,114 

10,422 
2,927 
1,256 
1,461 
3,808 

21,004 
6,340 


72,447 
46,805 
12,820 
5,709 
6,468 
17,303 
88,591 
29,439 




Sub-total — Fruits i ... 




222,770 


2,077 


1,271 


63,332 


279,582 


123 

124 


Vegetable Oils and Nuts 
Peanuts lb. 


5,920,711 

23,866,146 

399,948,566 

2,584,000 


2,686 

10,826 

181,416 

1,172 


521 
202 


892 
10,609 

177,786 

455 


387 


12,019 
98,710 


125 


Cottonseed oil 

Cocoa and chocolate, 
manufactured 


lb. 
lb. 




1,654,187 


126 


399 


6,693 




Sub-total — Oils and 
Nuts 






196,100 


723 


189,742 


786 


1,771,609 


127 


Fish 


lb. 
lb. 
bbl. 
lb. 


5,034,771 

20,641,140 

21,839 

45,985,044 


2,284 

9,363 

1,981 

20,859 


228 
1,592 

337 
4,046 


64 

505 

107 

1,585 




1,531 


128 






11,229 


129 


Pickled fish 


2,376 


130 


Canned salmon 


31,270 




Sub-total — Fish 






34,487 


6,203 


2,261 




46,406 




Grand Total — Total 
Domestic Exports of 
Primary Foods | ... 




2,764,822 


208,248 


212,783 


1,620,606 


9,479,617 









130 



THE NATION'S FOOD 



Table 35 — Continued 





Commodity 








1912- 


13 






s 

So 


■eLS 


S OB-, 

d "if c3 

§ °.S 
"3B.5f 

■a8B3 

o-Sfl§ 


4- 

<a to 

it? 2 

o o-c 


«2 

.5-2 

rt.2 

'S3 h 

si 


01 

o 

en 


t3.S 
S as 


.8.8 

3' E 


98 
99 


Grains and Their 
Derivative Products 

Bread and biscuit .... 

Cornmeal and corn 
flour 


lb. 

bbl. 

lb. 
lb. 
bbl. 

bu. 
bbl. 


17,606,044 

480,374 

48,714,976 

157,583,225 

5,296 

91,716,672 
11,885,056 


7,986 

42,715 

22,097 

71,479 

471 

2,496,161 
1,056,641 


846 

3,203 

3,579 

5,718 

32 

206,596 
120,457 


703 

1,794 

1,591 

142 

5 

18,138 
10,567 


5,733 

28,144 

14,894 

56,463 

370 

1,360,975 
793,534 


33,539 

145,230 

90,610 

257,018 

1,692 

6,596,722 
3,846,194 


100 


Oatmeal and rolled 


101 
102 
103 

104 


Rice 


Rye flour 

Wheat (nutrients in 
flour) 


Wheat flour 


H)5 
106 
107 


Sub-total — Grains 






3,697,550 


340,431 


32,940 


2,260,113 


10,971,005 


Vegetables 
Beans and dried peas . 


bu. 
bu. 

bu. 


623,587 
634,876 

2,416,819 


16,971 
16,126 

65,776 


3,683 
226 

1,183 


237 

48 

66 


10,606 
1,435 

9,670 


60,807 
7,261 

45,115 


Potatoes (except 
sweet) 


Sub-total — Vegetables.. 






98,873 


5,092 


351 


21,711 


113,183 


108 
109 
110 
111 
115! 
113 
114 


Saccharine Materials 


ib. 
lb. 

lb. 
gal. 
gal. 
gal. 


158,365,601 

41,783,642 

1,750,000 

2,145,613 

32,243 

14,309,029 


71,834 
18,953 

794 
10,706 

161 
77,886 
26,629 


3 




61,059 

17,247 

645 

6,959 

105 

66,203 

26,629 


250,376 
70,740 
2,660 








28,535 

429 

271,471 


Molasses and syrup . . 


Refined sugar 


lb. 


58,707,501 


109,196 


Sub-total — Sugars .... 






206,963 


3 




178,847 


733,407 


Fruits 

115 | Apples, dried 

116 I Apples, green and ripe 

117 Oranges 

118 i Peaches, dried 

119 ! Pears 

120 j Apricots, dried 

121 i Prunes, dried 

122 Raisins, dried 


lb. 
bbl. 
boxes 
lb. 
tbl. 
lb. 
lb. 
lb* 


41,574,564 

2,178,339 

1,096,879 

6,529,633 

199,228 

35,016,730 

118,139,501 

28,586,614 


18,858 
142,284 
33,833 
2,962 
13,013 
15,883 
53,588 
12,966 


302 
427 
135 
136 
65 
730 
965 
285 


415 
427 
34 
30 
52 
159 

'"389 


12,484 
15,367 
2,606 
1,854 
1,483 
9,943 
33,331 
8,895 


56,126 

69,010 

11,412 

8,423 

6,570 

45,172 

140,586 

41,308 


Sub-total — Fruits 






293,387 


3,045 


1,506 


85,963 


378,607 


123 
124 


Vegetable Oils and Nuts 


lb. 
lb. 
lb. 

lb. 


7,301,381 

19,839,222 

315,575,610 

1,420,000 


3,312 

8,999 

143,144 

644 


642 

'"iii 


1,100 477 
8,819 


14,822 




82,055 


125 
126 


Cottonseed oil 

Cocoa and chocolate, 
manufactured 


140,280 
250 


m 


1,305,220 
3,678 




Sub-total — Oils and 
Nuts 






156,099 


753 


150,449 


696 


1,405.775 


1?7 


Fish 

Fresh fish 


lb. 


5,517,248 

35,267,737 

23,457 

57,799,442 


2,503 
15,998 

2,128 
26,218 


250 
2,719 

362 
5,086 


70 

864 

115 

1,992 




1,677 


128 
129 
130 


Cured fish 

Pickled fish 


lb. 
bbl. 


19,185 
2,552 


Canned salmon 


lb. 


39,304 




Sub-total — Fish 






46,847 


8,417 


:5,041 




62,718 


Grand Total— Total 

Domestic Exports of 

' Primary Foods 

H 






4,499,719 


357,741 


188,287 


2,547,330 


13,664,695 













GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 131 



Table 35 — Continued 





Commodity 


'is 






1913-14 






g 


oq 

_ % n « 

•S ° a 3 


$ 0Q 

Sft.2 
*&« 

-3«sg 
g-I.S-2 


a 
fl.2 

'53 S 

la 

Ph 


03 

a 
o 

+j 

en 

* a 


o 

■gaa 

rtC o 


c 

"* 05 

03 C 

,8o 


98 
99 


Grains and Their 

Derivative Products 

Bread and biscuit. . . . 

Cornmeal and corn 


lb. 

bbl. 

lb. 
lb. 
bbl. 

bu. 
bbl. 


17,255,430 

372,316 

16,206,262 

163,091,360 

8,293 

92,523,569 
12,298,898 


7,827 

33,107 

7,351 

73,978 

737 

2,518,121 
1.093,434 


830 

2,483 

1,191 

5,918 

50 

208,414 
124,651 


688 

1,390 

530 

148 

6 

18,299 
10,934 


5,620 

21,814 

4,955 

58,437 

580 

1,372,949 
821,165 


32,872 
112,560 


100 


Oatmeal and rolled 


30,143 


101 


Rice 


266,002 


102 




2,649 


103 


Wheat (nutrients in 
flour) 


6,654,757 


''104 


Wheat flour 


3,980,120 




Sub-total — Grains 






3,734,555 


343,537 


31,995 


2,285,520 


11,079,103 


105 
106 


Vegetables 
Beans and dried peas . 


bu. 
bu. 

bu. 


498,609 
432,766 

2,188,563 


13,570 
10,993 

59,563 


2,944 
154 

1,072 


190 
33 

60 


8,481 
979 

8,756 


48,621 
4,949 


107 


Potatoes (except 
sweet) 


40,854 


Sub-total — Vegetables. . 






84,126 


4,170 


283 


18,216 


94,424 


108 


Saccharine Materials 


lb. 

lb. 

lb. 

gal. 

gal. 

gal. 

lb. 


162,680,378 

36,850,496 

2,000,000 

1,002,441 

30,746 

11,630,528 

69,344,463 


73,791 

16,715 

907 

5,002 

153 

63,307 

31,454 


4 




62,722 

15,211 

737 

3,251 

100 

53,811 

31,454 


257,198 


109 




62,388 


110 




3,040 


1T1 




13,331 


112 
113 
114 


Molasses and syrup . . 

Syrup „ 

Refined sugar 


409 
220,654 
128,981 




Sub-total — Sugars .... 




; 191,329 


4 




167,286 


686,001 


115 

116 
117 


Fruits 

Apples, dried 

Apples, green and ripe 


lb. 
bbl. 
boxes 
lb. 
bbl. 
lb. 
lb. 
lb. 


33,566,160 

1,526,746 

1,595,928 

6,712,296 

350,731 

17,401,692 

69,965,847 . 

15,051,842 


15,226 
99,724 
49,226 

3,045 
22,909 

7,893 
31,736 

6,827 


244 
299 
197 
140 
115 
363 
571 
150 


335 

299 

49 

31 

92 

79 



204 


10,079 
10,770 
3,790 
1,906 
2,612 
4,941 
19,740 
4,684 


45,314 

48,367 
16,604 


118 
119 


Peaches, dried 


8,659 
11,566 


120 
121 
122 


Apricots, dried 

Prunes, dried 

Raisins, dried 


22,448 
83,259 
21,749 




Sub-total — Fruits 






236,586 


2,079 


1,089 


58,522 


257,966 


123 


Vegetable Oils and Nuts 


lb. 
lb. 
lb. 

lb. 


8,054,817 
18,281,576 
193,240,420 

2,093,000 


3,654 

8,292 

87,653 

949 


709 
163 


1,213 

8,127 

85,900 

368 


526 
323 


16,351 


124 
125 
126 


Corn oil 

Cottonseed oil 

Cocoa and chocolate, 
manufactured 


75,613 
799,242 

5,421 




Sub-total — Oils and 
Nuts 






100,548 


872 


95,608 


849 


896,627 


127 


Fish 
Fresh fish 


lb. 
lb. 
bbl. 
lb. 


6,534,460 

31,400,072 

37,264 

89,586,275 


2,964 
14,243 

3,381 
40,637 


296 
2,421 

574 
7,883 


83 

769 

183 

3,088 




1,986 


128 




17,082 


129 


Pickled fish 


4,055 


130 


Canned salmon 


60,919 




Sub-total— Fish 






61,225 


11,174 


4,123 




84,042 




Grand Total— Total 
Domestic Exports of 
Primary Foods 






4,408,369 


361,836 


133,098 


2,530,393 


13,098,163 









132 



THE NATION S FOOD 



Table 35 — Continued 





Commodity 


C CD 

S 3 


1914-15 


e 

03 




§!•§ 

o-Sco 


DO 

s 

.5-2 

u 5 


DO 

a 

o 

o 


« S3 


el 

IS 


98 
99 


Grains and Their 
Derivative Products 

Bread and biscuit. . . . 

Cornmeal and corn 
flour 


lb. 

bbl. 

lb. 
lb. 
bbl. 

bu. 
bbl. 


17,244,275 
548,783 


7,822 
48,796 


829 

3,659 

5,040 

7,393 

485 

585,127 
168,579 


688 
2,049 

2,241 

184 
64 

51,373 

14,787 


■ 

5,616 

32,152 

20,974 
73,001 
5,619 

3,854,580 
1,110,555 
5,102,497 


32,851 
165,911 


100 

101 
102 
103 

104 


Oatmeal and rolled 


68,604,979 


31,119 


127,606 




202,733,023 
80,315 

259,761,780 
16,633,214 


92,412 
7,140 

7,069,676 
1,478,776 


332,289 




25,659 


Wheat (nutrients in 


18,683,366 


Wheat flour 


5,382,775 


i Sub-total — Grains 






8,735,741 


771,112 


71,386 


24,750,457 


105 
106 
107 


Vegetables 
Beans and dried peas. 


bu. 
bu. 

bu. 


1,425,091 
800,487 

3,512,153 


38,785 
20,333 

95,587 


8,416 
285 

1,721 


543 
61 

95 


24,241 
1,810 

14,051 


138,964 
9,155 


Potatoes (except 
sweet) 


65,561 


Sub-total — Vegetables.. 






154,705 


10,422 


699 


40,102 


213,680 


108 
109 
110 
111 
112 
113 
114 


Sacchcrine Materials 


lb. 

lb. 

lb. 

gal. 

gal. 

gal. 

lb. 


125,434,878 

33,027,630 

2,500,000 

1,148,741 

32,025 

11,439,133 

563,122,336 


56,897 

14,981 

1,134 

5,732 

160 

62,265 

255,429 


5 




48,362 

13,633 

921 

3,726 

104 

52,925 

255,429 


198,513 


Grape sugar 


55,916 
3,800 


Molasses 

Molasses and syrup. . 


15,277 

426 

217,023 


Refined sugar 


1,047,408 


Sub-total — Sugars. . . . 






396,598 


5 




375,100 


1,538,163 


115 
116 
117 
118 
119 
120 
121 
122 

123 
124 
125 
126 


Fruits 

Apples, dried 

Apples, green and ripe 

Oranges 

Peaches, dried 

Pears 


lb. 
bbl. 
boxes 
lb. 
bbl. 
lb. 
lb. 
lb. 


42,589,169 

2,376,689 

1,811,833 

14,464,655 

248,124 

23,764,342 

43,628,892 

25,168,517 


19,318 
155,240 
55,886 
6,561 
16,207 
10,779 
19,790 
11,417 


309 

466 
223 
302 
81 
496 
356 
251 


424 
466 
56 
65 
65 
108 

' ' 342 


12,789 
16,766 
4,304 
4,107 
1,848 
6,748 
12,309 
7,832 


57,495 
75,294 
18,850 
18,659 
8,182 


Apricots, dried 

Prunes, dried 

Raisins, dried 


30,656 
51,919 
36,369 


Sub-total — Fruits 






295,198 


2,484 


1,526 


66,703 


297,424 


Vegetable Oils and Nuts 


lb. 
lb. 

lb. 

lb. 


5,875,076 

17,789,635 

318,678,308 

7,960,000 


2,665 

8,069 

144,551 

3,611 


517 
621 


885 

7,908 

141,661 

1,401 


384 
1,228 


11,926 




73,578 


Cottonseed oil 

Cocoa and chocolate, 
manufactured 


1,318,054 
20,616 


1 Sub-total — Oils and 
Nuts 






158,896 


1,138 


151,855 


1,612 


1,424,174 


127 
128 
129 
130 


Fish 


lb. 
lb. 
bbl. 
lb. 


7,159,598 

26,332,800 

21,959 

85,040.843 


3,248 
11,944 

1,992 
38,574 


325 
2,030 

339 
7,483 


91 

645 

108 

2,932 




2,177 


Cured fish 


14,325 


Pickled fish 

Canned salmon 


2,389 
57,827 


Sub-total — Fish 






55,758 


10,177 


3,776 




76,718 




Grand 4 Total — T ot a I 
Domestic Exports of 
Primary Foods 






9,796,896 


795,338 


229,242 


5,586,014 


28,300,616 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 133 



Table 35 — Continued 





Commodity 


Is 

O oo 

5 3 


1915-16 


o 

a 

u 

£ O 

S K 


Total domes- 
tic exports 
in original 
units 


Total domes- 
tic exports 
in metric 
tons 


a 
.58 
a .2 


oo 

a 

o 

o 

Cm 


-2 

c3 

-5.2 
11- 


■ a 

.So 

OS 

« g 


98 
99 


Grains and Their 

Derivative Products 

Bread and biscuit. . . 

Cornmeal and corn 


lb. 

bbl. 

lb. 
lb. 
bbl. 

bu. 
bbl. 


17,908,334 

510,632 

54,998,747 

264,058,314 

119,619 

173,377,732 
16,001,671 


8,123 

45,405 

24,947 
119,776 
10,635 

4,718,649 
1,422,628 


861 

3,404 

4,041 

9,582 

723 

390.543 
162,179 


715 

1,906 

1,796 

239 

96 

34,289 
14,226 


5,833 

29,917 

16,814 

94,618 

8,370 

2,572,736 
1,068,389 
3,796.677 


34,116 
154,378 


100 


Oatmeal and rolled 


102,298 


101 




430,679 


102 




38,216 


103 


Wheat (nutrients in 
flour) 


12,470,194 


104 


Wheat flour 


5,178,397 




Sub-total — Grains 






6,350,163 


571,333 


53,267 


18,408,278 


105 

106 


Vegetables 
Beans and dried peas. 


bu. 
bu. 

bu. 


1,999,680 
649,461 

4,504,705 


54,424 
16,497 

122,600 


11,809 
230 

2,208 


761 

50 

123 


34,014 
1,469 

18,022 


194,992 
7,427 


107 


Potatoes (except 
sweet) 


84,090 




Sub-total — Vegetables . . 






193,521 


14,247 


934 


53,505 


286,509 


108 


Saccharine Materials 


lb. 

lb. 

lb. 

gal. 

gal. 

gal. 

lb. 


148,523,098 

37,883,084 

3,300,000 

4,387,369 

25,352 

10,031,693 

1,642,552,040 


67,370 

17,184 

1,497 

21,891 

126 

54,604 

745,053 


6 




57,264 

15,637 

1,216 

14,229 

82 

46,414 

745,053 


234,815 


109 




64,136 


110 




5,016 


111 




58,348 


112 
113 


Molasses and syrup. . 


337 
190,321 


114 


Refined sugar . . 


3,055,147 




Sub-total — Sugars. . . . 






907,725 


6 




879,895 


3,608,120 


115 

116 
117 
118 
119 


Fruits 

Apples, dried 

Apples, green and ripe 

Oranges 

Peaches, dried 


lb. 
bbl. 
boxes 
lb. 
bbl. 
lb. 
lb. 
lb. 


16,219,174 

1,494,693 

1,625,915 

13,739,342 

172,933 

23,939,790 

57,572,827 

75,285,489 


7,357 
97,630 
50,151 

6,232 
11,296 
10,859 
26,115 
34,149 


118 
293 
200 
287 
56 
500 
470 
751 


161 

293 

51 

62 

45 

109 



1,024 


4,871 
10,544 
3,861 
3,901 
1,288 
6,798 
16,242 
23,426 


21,896 
47,352 
16,916 
17,724 
5,703 


120 
121 
122 


Apricots, dried 

Prunes, dried 

Raisins, dried 


30,882 
68,512 
108,787 




Sub-total— Fruits 






243,789 


2,675 


1,745 


70,931 


317,772 


123 


Vegetable Oils and Nuts 


lb. 
lb. 
lb. 

lb. 


8,669,430 

8,967,826 
266,688,964 

9,992,000 


3,932 

4,068 

120,969 

4,532 


763 
780 


1,306 

3,986 

118,550 

1,759 


566 
1,541 


17,599 


124 




37,091 
1,103,026 

25,879 


125 
126 


Cottonseed oil 

Cocoa and chocolate, 
manufactured 




Sub-total — Oils and 
Nuts 






133,501 


1,543 


125,601 


2,107 


1,183,595 


127 


Fish 


lb. 
lb. 
bbl. 
lb. 


8,139,309 

35,034,740 

17,266 

155,387,363 


3,692 
15,892 

1,566 
70,483 


369 

2,701 

266 

13,674 


103 

858 

85 

5,356 




2,474 
19,059 

1,878 


128 




129 


Pickled fish 


105 664 


130 


Canned salmon 






Sub-total — Fish 






91,633 


17,010 


6,402 




129,075 




Grand Total — Total 
Domestic Exports of 
Primary Foods. 






7,920,332 


606,814 


187,949 


4,803,115 


23,933,349 









134 



THE NATION S FOOD 



Tabl-e 35 — Continued 





Commodity 


"3 


1916-17 


a 

a 

V 


-^ u _. a 


to 

o ° C 


CO 

a 

.2-2 
.2-- 

'3 £ 


CO 

a 
o 

Q 

+>£ 


CD 

£.2 


" H CO 

■U 


98 
99 


Grains and Their 

Derivative Products 

Bread and biscuit. . . . 

Cornmeal and corn 


lb. 

bbl. 

lb. 
lb. 
bbl. 

bu. 
bbl. 


18,704,911 

586,452 

111,211,469 

342,009,963 

73,914 

150,064,601 
12,388,479 


8,485 

52,146 

50,975 

155,135 

6,571 

4,084,158 
1,101,397 


899 

3,910 

8,172 

12,410 

447 

338,029 
125,559 


747 

2,190 

3,632 

310 

59 

29,677 
11,014 


6,092 

34,359 

34,000 

122,551 

5,172 

2,226,794 
827,146 


35,633 
177,300 
206,853 


100 


Oatmeal and rolled 


101 




557,818 


102 




23,614 


103 

104 


Wheat (nutrients in 

flour) 

Wheat flour 


10,793,397 
4,009,110 




Sub-iotal — Grains .... 






5,458,867 


489,426 


47,629 


3.256,114 


15,803,725 


105 

106 


Vegetables 
Beans and dried peas . 


bu. 
bu. 

bu. 


2,396,622 
447,723 

2,866,735 


65,226 
11,373 

78,021 


14,154 
159 

1,404 


914 
34 

78 


40,767 
1,012 

11,468 


233.B99 
5,120 


107 


Potatoes (except 
sweet) 


53,513 




Sub-total — Vegetables. . 






154,620 


15,717 


1,026 


53,247 


292,332 








108 
109 
110 
111 
112 
113 


Saccharine Materials 

Glucose 

Grape sugar 

Honey 

Molasses 

Molasses and syrup . . 
Syrup 


lb. 

lb. 

lb. 

gal. 

gal. 

gal. 

lb. 


170,025,606 

44,997,709 

4,025,000 

2,892,061 

40,570 

10,327,503 

1,259,551,796 


77,123 

20,411 

1,826 

14,430 

202 

56,214 

571,326 


7 




65,554 

18,574 

1,482 

9,379 

132 

47,782 

571,326 


268,810 

76,181 

6,118 

38,462 

540 

195,933 


114 


Refined sugar 


2,342,767 




Sub-total — Sugars .... 






741,532 


7 




714,229 


2,928,811 


115 
116 
117 
118 
119 
120 
121 
122 


Fruits 

Apples, dried 

Apples, green and ripe 

O ranges. . . 

Peaches, dried 

Pears 

Apricots, dried 

Prunes, dried 

Raisins, dried 


lb. 
bbl. 
boxes 
lb. 
bbl. 
lb. 
lb. 
lb. 


10,530,474 

1,769,778 

1,904,638 

8,187,588 

339,064 

9,843,719 

59,795,141 

52,354,911 


4,777 
115,598 
58,749 

3,714 
22,147 

4,465 
27,123 
23,748 


76 
347 
236 
170 
111 
205 
488 
523 


105 

347 

59 

37 

89 

44 



713 


3,162 
12,484 
4,523 
2,325 
2,525 
2,795 
16,870 
16,291 


14,216 
56,066 
19,816 
10,562 
11,181 
12,698 
71,157 
75,653 




Sub-total — Fruits 






260,321 


2,156 


1,394 


60,975 


271,349 


123 

124 
125 
126 


Vegetable Oils and Nuts 


lb. 
lb. 
lb. 

lb. 


22,413,297 

8,779,760 

159,074,949 

11,820,000 


10,167 

3,982 

72,156 

5,362 


1,972 
922 


3,375 
3,903 
70,712 

2,080 


1,464 
1,823 


45,499 




36,313 


Cottonseed oil 

Cocoa and chocolate, 
manufactured 


657,934 
30,614 


127 
128 
129 
130 


Sub-tGtal — Oils and 
Nuts 






91,667 


2,894 


80,070 


3,287 


770,360 


Fish 
Fresh fish 


lb. 
lb. 
bbl. 
lb. 


9,998,503 

37,873,713 

22,698 

120,327,896 


4,535 
17,180 

2,059 
54,581 


454 

2,921 

350 

10,588 


127 

927 

111 

4,148 




3,040 


Cured fish 

Pickled fish 


20,603 
2,469 


Canned salmon 


81,823 




Sub total — Fish 






78,355 


14,313 


5,313 




107,935 




(! mud Total — Total 
Domestic Exports of 
Primary Foods 






6,785,362 


524,513 


135,432 


4,087,852 


20,174,512 









GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 135 



Table 35 — Continued 





Commodity 


a to 


1917-18* 




o 

w 

a 

OJ 

.26 


CO 

<D CO i 

o o.S 


£ S.2 
o ° E 

*&§ 

la^S § 

o" a o 


CO 

C 

.5-2 
a .2 
"S *s 

Oh G 


CO 

a 

o 

o 

G'C 

- +j ® 

*S 


CD 

08 

|a§ 

6 *z 


c 

co a 

.go 

o>3 


98 
99 


Grains and Their 

Derivative Products 

Bread and biscuit. . . . 

Cornmeal and corn 


lb. 

bbl. 

lb. 
lb. 
bbl. 

bu. 
bbl. 


18,646,461 

2,059,452 

350,961,422 

330,146,247 

844,094 

34,141,886 
23,295,085 


8,457 

183,096 

159,196 
149,754 
75,040 

929,200 
2,071,050 


897 

13,733 

25,790 
11,981 
5,103 

78,393 
236,099 


744 

7,691 

11,461 
299 
675 

6,876 
20,711 


6,073 

120,659 

107,298 
118.3G0 
59,056 

516,385 
1,555,352 


35,521 
622,626 


100 


Oatmeal and rolled 


652,788 


101 
102 
103 

104 


Rice 

Rye flour 

Wheat (nutrients in 

flour) 

Wheat flour 


538,468 
269,657 

2,502,908 
7,538,662 




Sub-total — Grains 






3,575,793 


371,996 


48,457 i 2,483,123 


12 160 630 








105 

106 


Vegetables 
Beans and dried peas . 


bu. 
bu. 

bu. 


2,383,980 
636,107 

3,926,083 


64,883 
16,158 

106,852 


14,160 
227 

1,924 


948 
49 

107 


40,256 
1,438 

15,707 


232,013 
7,275 


107 


Potatoes (except 
sweet) 


73,288 




Sub-total — Vegetables. . 






187,893 


16,311 


1,104 | 57,401 


312,576 


108 


Saccharine Materials 


lb. 

lb. 

lb. 

gal. 

gal. 

gal. 

lb. 


80,970,744 
16,887,557 
16,090,672 
3,811,341 
19,847 
7,690,074 
628,897,995 


36,728 

7,660 

7,299 

19,017 

99 

41,858 

285,265 


29 


1 
i 31.219 


128,015 


109 






6.971 


28,591 


no 






5,927 

12,361 

64 

35,579 

285,265 


24,458 


111 

112 
113 


Molasses 

Molasses and syrup . . 






50,687 

264 

145,896 


114 


Refined sugar 


1,169,750 




Sub-total — Sugars .... 






397,926 


29 






377,386 


1,547,661 


115 
116 
117 


Fruits 

Apples, dried 

Apples, green and ripe 


lb. 
bbl. 
boxes 
lb. 
bbl. 
lb. 
lb. 
lb. 


2,602,590 

659,140 

1,273,434 

5,862,605 

244,575 

5,175,618 

33,051,546 

55,353,650 


1,181 
43,054 
39,280 

2,659 
15,975 

2,348 
14,992 
25,108 


19 
130 
157 
122 

80 
108 
270 
553 


26 
130 
39 
26 
64 
23 

753 


781 
4,649 
3,025 
1,665 
1,821 
1,470 
9,325 
17,224 


3,513 

20,882 
13,249 


118 
IIP 


Peaches, dried 


7,563 
8,065 


120 
121 
122 


Apricots, dried 

Prunes, dried 

Raisins, dried 


6,677 
39,332 
79,986 




Sub-total — Fruits 






144,597 


1,439 


1,061 


39,960 


179,267 


123 


Vegetable Oils and Nuts 


lb. 
lb. 
lb. 

lb. 


12,488,209 

1,831,114 

100,337,989 

34,864,000 


5,665 

831 

45,513 

15,814 


1,099 
2,720 


1,881 

814 

44,602 

6.136 


816 
5,377 


25,351 


124 
125 
126 


Corn oil 

Cottonseed oil 

Cocoa and chocolate, 
manufactured 


7,573 
414,998 

90,298 




Sub-total — Oils and 1 
Nuts 1 ... 




67,823 


3,819 


53,433 


6,193 


538,220 


127 


Fish 


lb. 
lb. 
bbl. 
lb. 


10,467,708 

47,459,008 

26,651 

112,607,274 


4,748 
21,528 

2,418 
51,079 


475 
3,659 

411 
9,909 


133 

1,162 

131 

3,882 




3,182 


128 
1?9 


Cured fish 

Pickled fish 


25,817 
2,899 


130 


Canned salmon 


76,573 




Sub-total — Fish 






79,773 


14,454 


5,308 




108,471 










Grand Total — Total 
Domestic Exports of 
Primary Foods 






4,453,805 


408,048 


109,363 


2,964,063 


14,846,825 













* In the total domestic exports of the year 1917-18 are included the shipments to the Ameri- 
can Expeditionary Forces abroad, as well as shipments to the Commission for Relief in Belgium 
and American Red Cross. 



136 the nation's food 

The next point for consideration is the export of secondary 
foods. No summary or discussion of the gross domestic exports 
of primary foods will be made at this point for the reason that such 
discussion may better be deferred until some further data have been 
presented. The gross domestic exports of secondary human food 
materials appear in Table 37. There are certain items in the table 
which need explanation, but no space will be taken to discuss items 
which have simply received routine treatment, namely export 
statistics taken from Commerce Reports, and conversion factors 
based upon Atwater and Bryant's analyses of the same product, 
or the use of the same conversion factors as in earlier chapters for 
the same products. 

MEATS AND DERIVATIVE PRODUCTS 

132. Canned Beef. — The analytic values used to obtain con- 
version factors were those for canned corned beef, as given by 
Atwater and Bryant. The product is fairly representative of all 
the canned beef products in its composition. 

133. Pickled Beef. — The analysis used was that of "salted 
mess beef" as given by Atwater and Bryant. 

134. Fresh Pork. — The same factors were used as in Chapter 
VI for the imports of the same commodity. 

135. Pickled Pork. — To obtain conversion factors an average 
was taken of the analyses of " Dry-salted bellies," "Salt pork, 
clear fat," and "Salt pork, lean ends" as given in Atwater and 
Bryant. 

136. Canned Pork. — The analysis of canned boar's head was 
used, as being probably most nearly representative of the run of 
export canned pork. 

138. Hams and Shoulders. — Average analyses of hams and 
shoulders were used. 

139-141. Lard, Neutral Lard and Lard Compounds. — All these 
products were taken as 100 per cent. fat. 

142. Sausage, Canned. — This item includes "canned sausage" 
and "all other sausage" of the domestic export list, and "sausage" 
of the insular list. The average was taken of all analyses of 
canned sausage as given in Atwater and Bryant. Sausage, all 
other. The average was taken of all analyses of fresh sausage as 
given in Atwater and Bryant. 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 137 

143. Mutton. — This export item is exclusive of canned mutton. 
The same analysis was used as for mutton and lamb in Chapter IV. 

144-146. — Stearin from Animal Fats, Tallow and Oleo Oil. 
These products were taken as 100 per cent. fat. 

151. Milk, Condensed and Evaporated. — For the conversion 
factors an average was taken of Atwater and Bryant's figures for 
condensed, sweetened milk and evaporated, unsweetened milk. 

The conversion factors for such products as have not previously 
appeared are given in Table 36. 

Table 36. — Factors by Which Amounts, in Original Units, of Domestic 

Exports of Secondary Foods are to be Multiplied to Get Short 

Tons of Nutrients 



Reference 
No. 



Commodity- 



Original 
units 



To short 
tons of 
protein 



To short 

tons of 

fat 



To short 
tons of car- 
bohydrate 



To millions 
of calories 



132 
133 
135 
136 
137 
138 
139 

142 



Canned beef 

Pickled beef 

Pickled pork 

Canned pork 

Bacon 

Hams and shoulders 

Lard* 

Canned sausage. . . . 
Sausage, all other. . 
Milk, condensed 
and evaporated . . 



lb. 


0.000131 


0.000093 





lb. 


0.000056 


0.000199 





lb. 


0.C00028 


0.000365 





lb. 


0.000103 


0.000111 





lb. 


0.000047 


0.000297 





lb. 


0.000067 


0.000165 





lb. 





0.000500 





lb. 


0.000082 


0.000138 


0.000001 


lb. 


0.000114 


0.000159 


0.000003 


lb. 


0.000046 


0.000044 


0.000163 



0.001280 
0.001890 
0.003189 
0.001320 
0.002685 
0.001644 
0.004220 
0.001475 
0.001775 

0.001150 



* The same conversion factors apply to neutral lard, lard compounds and substitutes 
stearin from animal fat, oleo oil and tallow. 



In Table 37 appear the detailed figures for gross domestic ex- 
ports of secondary human food materials. 

There is only one point regarding the shipments of food to our 
insular possessions which calls for special comment. It is this: 
if one examines carefully into the matter it will be found that there 
was a general tendency for the shipments of human food to Porto 
Rico and Hawaii to increase beginning with the year 1914-15, and 
continuing until 1917-18. Or, in other words, the export of food- 
stuffs to these territories showed the same reaction to war conditions 
as did exports to foreign countries. That this should have been the 
fact seems ridiculous, but it is a fact. It is difficult to conceive that 
the onset of a war in Europe in August, 1914 should have forthwith 
enhanced the need of the inhabitants of Hawaii and Porto Rico 
for imported food. The true explanation of this curious result is 



138 



THE NATION S FOOD 



Table 37. — Total Gross Domestic Exports of Secondary Human Foods 
to Foreign Countries and Insular Possessions, from 1911-12 to 

1917-18 






1911-12 



Commodity 



° O S 05 

"3 S a'w.ti 






c S 









O.S 



03 "J 

'11 

Is c 
0~ 



131 
132 
133 
134 



139 
140 
141 
142 
143 
144 

145 
146 
147 



Meats and Derivative 
Products 

Fresh beef lb. 

Canned beef lb. 

Pickled beef lb. 

Fresh pork lb. 

135 | Pickled pork lb. 

136 [Canned pork lb. 

137 Bacon lb. 

138 Hams and shoulders. lb. 

Lard lb. 

Neutral lard |lb. 

Lard compounds. ... jib. 

Sausage* lb. 

Mutton lb. 

Stearin from animal 

fats lib. 

Tallow lib. 

Oleo oil lib. 

Oleomargarine lb. 



15,434,371 

11,458,983 

39,066,192 

2,597,880 

70,641,427 

5,896,519 

209,141,228 

208,623,897; 

532,395,681 

62,317,909 

70,662,778 

7,344,259i 

3,595,543' 



7,001 

5,198 

17,721 

1,178 

32,043 

2,675 

94,866 

94,631 

242,854 

28,267 

32,052 

3,332 

1,631 



1,064 
1,361 
1,985 

158 
1,795 

551 

8,917 

12,680 



730 
212 



3,000,000 1,361 

39,451,419 17,895 

126,467,124 57,365 

3,661.463 1,660 



20 



1,078 

966 

7,053 

285 

23,391 

594 

56,351 

31,227 

242,854 

28,267 

32,052 

1,040 

391 

1,361 
17,895 
57,365 

1,378 



19 



Sub-total — Meats ....' 641,730 | 29,473 



148 



Poultry and E(jn& 
Eggs 



doz. 15,591,873 10,609 



1,387 



503,548 



990 



19 



14,431 

14,668 

73,835 

3,299 

225,275 

7,784 

561,544 

342,978 

2,259,370 

262,982 

298,197 

12,736 

4,512 

12,660 
166,485 
533,691 

12,907 



4,807,354 



14,860 



Dairy Products 

149 Butter lb. 

150 Cheese lb. 

l")l .Milk, condensed and 

evaporated lb. 



7,278,521 
7,497,613 



3,301 
3,401 



25,732,650 11,672 



32 

878 



1,073 



2,806 
1,150 



1,027 



26,240 
82 | 14,620 

3,805 ! 29,592 



Sub-total — Dairy 
Products 



18,374 



1,983 



4,983 



3,887 70.452 



Grand Total — Total j 
Domestic Exports of \ 
Secondary Foods. ... 



670,713 



32,843 



509,521 3,906 4,892,066 



* This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
an I 1 12) and "Sausage" of Table 39 (item 180). 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 139 



Table 37 — Continued 





Commodity 


1 

C so 


1912-13 


o 

1 


on t: 2 
+e o x - n c 

Ot3 «o3 


ill 


CO 

C 

.5-3 
a.g 1 

'& h 


SO 

a 

o 

« 

•2 'B 

^ 03 
f>H 


O 03 


§ 6 


131 
132 
133 
134 
135 
136 
137 


Meats and Derivative 
Products 

Fresh beef 

Canned beef 

Pickled beef 

Fresh pork 

Pickled pork 

Canned pork 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 

lb. 
lb. 
lb. 
lb. 


7,387,169 

7,544,816 

26,247,429 

2,457,997 

65,623,034 

4,188,577 

201,879,766 

163,428,599 

522,346,697 

44,777,692 

77,430,154 

8,681,026 

5,266,019 

3,744,886 
30,586,350 
92,849,757 

3,017,626 


3,351 

3,422 

11,906 

1,115 

29,766 

1,900 

91,572 

74,131 

236,935 

20,311 

35,122 

3,938 

2,389 

1,699 
13,874 
42,116 

1,369 


510 

897 
1,334 

150 
1,667 

392 
8,608 
9,933 

865 
310 

16 


516 

637 

4,738 

269 

21,729 

422 

54,394 

24,463 

236,935 

20,311 

35,122 

1,231 

573 

1,699 

13,874 

42,116 

1,137 


22 



6,907 

9,658 
49,608 

3,122 
209,272 

5,529 
542,047 


138 
139 


Hams and shoulders . 


268,676 
2,204,303 


140 
141 
142 
143 

144 

145 
146 

147 


Neutral lard 

Lard compounds. . . . 

Sausage*, 

Mutton 

Stearin from animal 

fats 

Tallow 

Oleo oil 

Oleomargarine 


188,962 

326,755 

15,074 

6,609 

15,803 
129,074 
391,826 

10,637 










574,916 


24,682 


460,166 


22 


4,383,862 










148 


Poultry and Eggs 


aoz. 


20,658,402 


14,055 


1,836 


1,312 




19,687 








149 


Dairy Products 


lb. 
lb. 

lb. 


4,696,757 
3,292,348 

21,492,429 


2,130 
1,493 

9,749 


21 
385 

897 


1,811 
504 

858 


36 
3,178 


16,932 


150 




6,420 


151 


Milk, condensed and 
evaporated 


24,716 




Sub-total — Dairy 






13,372 


1,303 


3,173 


3,214 


48,068 














Grand Total — Total 

Domestic Exports of 






1 

602,343 27.821 


464,651 


3,236 


4,451,617 

















*This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
and 142) and "Sausage" of Table 39 (item 180). 



140 



THE NATION^ FOOD 



Table 37 — Continued 





Commodity 


"3 
.3 5 

.sts 


1913-14 


0> 

o 

c 

4) 

<u 6 


e 
-2 o-S « 

£tj » O 5 


on 
o.S| 

"■Is GO 

8t:.s 

if S & « 


03 

.a § 

.So 


00 

a 

o 

o 

SB 
'*>% 
<*a 


c$ O 

o.S 


to c 

•2§ 

3' s 


131 
132 
133 
134 


Meats and Derivative 
Products 

Fresh beef 

Canned beef 

Pickled beef 


lb. 
lb. 
lb. 
lb. 

lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 

lb. 
lb. 
lb. 
lb. 


6,394,421 

3,652,792 

23,495,991 

2,668,020 

60,228,376 

3,096,247 

194,448,815 

170,407,206 

486,169,008 

29,323,786 

67,185,508 

6,420,363 

4,685,496 

2,724,181 
15,812,831 
97,017,065 

2,554,045 


2,900 

1,657 

10,657 

1,210 

27,319 

1,404 

88,202 

77,296 

220,525 

13,301 

30,475 

2,912 

2,125 

1,236 

7,173 

44,007 

1,159 


441 

434 
1,194 

162 
1,530 

289 

8,291 

10,358 

622 
277 

14 


446 

308 

4,242 

293 

19,943 

312 

52,391 

25,507 

220,525 

13,301 

30,475 

898 

510 

1,236 
7,173 

44,007 
961 


14 


5,979 

4,676 

44,408 

3,388 

192,068 

4,087 

522,095 

280,150 

2,051,633 

123,746 

283,523 

10,962 

5,880 


135 
136 
137 


Pickled pork 

Canned pork, 

Bacon 


138 
139 


Hams and shoulders. 
Lard 


140 
141 
142 
143 


Neutral lard 

Lard compounds 

Sausage* 

Mutton 


144 


Stearin from animal 


11,496 

66,730 

409,412 


145 


Tallow 


146 


Oleo oil 


147 


Oleomargarine 


9,003 




Sub-total — Meats. . . . 






533,558 


23,612 


422,528 


14 


4,029,236 












148 


Poultry and Eggs 
Eggs 


doz. 


16,367,399 


11,137 


1,455 


1,039 




15,598 








149 


Dairy Products 
Butter 


lb. 
lb. 

lb. 


4,713,535 
2,873,048 

21,230,088 


2,138 
1,303 

9,630 


21 
336 

886 


1,817 
440 

847 


31 
3,139 


16,992 


150 


Cheese 


5,603 


151 


Milk, condensed and 
evaporated 


24,414 




Sub-total — Dairy 






13,071 


1,243 


3,104 


3,170 


47,009 














Grand Total— Total 
Domestic Exports of 
Secondary Foods. . . 






557,766 


26,310 


426,671 


3,184 


4,091,843 



* This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
and 142) and "Sausage" of Table 39 (item 180). 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 141 



Table 37 — Continued 





Commodity 


"3 
am 

o 3 


1914-15 


0) 
o 

a 

o 

26 


'■S-Sl 

~go-H 2 

O-C o» O 3 


g .„o 

aj-g © 

1 11 


CO 

a 


CO 

a 

o 

o 

fct'C 

fa 


2% 
f.3 

o.S 


c 

co M 

.ss 

_oH 

"es"g 

o° 


131 


Meats and Derivative 
Products 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 

lb. 
lb. 
lb. 
lb. 


170,445,106 

75,419,035 

31,933,357 

3,908,193 

59,607,617 

4,668,275 

347,100,076 

208,187,104 

479,570,482 

26,021,054 

78,981,482 

7,512,555 

3,877,413 

11,457,907 

20,239,988 

80,481,946 

5,252,183 


77,313 
34,210 
14,485 

1,773 
27,038 

2,118 

157,443 

94,433 

217,532 

11,803 

35,826 

3,407 

1,759 

5,197 

9,181 

36,506 

2,382 


11,752 

8,963 

1,622 

238 

1,513 

436 

14,800 

12,654 

724 
229 

29 


11,906 

6,364 

5,765 

429 

19,737 

470 

93,521 

31,163 

217,532 

11,803 

35,826 

1,049 

422 

5,197 

9,181 

36,506 

1,978 


17 


159,366 


132 
133 
134 


Canned beef 

Pickled beef 


96,536 

60,355 

4,963 


135 
136 
137 


Pickled pork 

Canned pork 


190,090 

6,162 

931,963 


138 
139 


Hams and shoulders . 


342,259 
2,023,788 


140 
141 
14? 


Neutral lard 

Lard compounds. . . . 


109,809 

333,304 

12,788 


14S 




4,866 


144 


Stearin from animal 
fats 


48,352 


145 


Tallow 


85,413 


146 




339,634 


147 


Oleomargarine 


18,513 




Sub-total — Meats. . . . 






732,406 


52,960 


488,849 


17 


4,768,161 


148 


Poultry and Eggs 
Eggs 


doz. 


21,013,025 


14,298 


1,868 


1,335 





20,026 








149 


Dairy Products 
Butter 


lb. 

lb. 

lb. 


10,993,012 
56,079,758 

42,*803,549 


4,986 
25,437 

19,416 


49 
6,563 

1,786 


4,238 
8,598 

1,708 


610 
6,329 


39,631 


150 




109,356 


151 


Milk, condensed and 
" evaporated 


49,224 




Sub-total — Dairy 






49,839 


8,398 


14,544 


6,939 


198,211 














Grand Total — Total 
Domestic Exports of 






796,543 


63,226 


504,728 


6,956 


4,986,398 













* This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
and 142) and "Sausage" of Table 39 (item 180). 



142 



THE NATION S FOOD 



Table 37 — Continued 





Commodity 


"e3 

o 3 






1915-16 






9 

U 

c 
So 


e 

® fc a GO 

-a a & §£ 

43 o x'jh a 
ot3 a> o 3 
H 


00 

u— « o 
VD oo "^ 

— i r> O It 

$•§3 a 


00 

a 
go 

fl.g 

o » 

^ s 


o 
w 

.S'S 

OJ-S 


oj x 
+> C 
03 O 

is 


c 

"* 00 

J 8 

"* s 


131 


Meats and Derivative 
Products 


lb. 

lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 

lb. 
lb. 
lb. 
lb. 


232,036,013 

51,147,247 

38,207,529 

63,005,524 

78,395,157 

9,654,931 

580,519,966 

286,772,746 

432,087,335 

34,426,590 

60,697,320 

16,452,699 

5,552,918 

13,062,247 

16,288,743 

102,645,914 

5,426,221 


105,251 

23,200 

17,331 

28,579 

35,560 

4,379 

263,323 

130,079 

195,993 

15,616 

27,533 

7,463 

2,519 

5,925 

7,389 

46,560 

2,461 


15,998 

6,078 

1,941 

3,829 

1,991 

902 

24,752 

17,430 

1,503 
327 

30 


16,208 

4,315 

6,898 

6,916 

25,958 

972 

156,413 

42,925 

195,993 

15,616 

27,533 

2,243 

604 

5,925 

7,389 

46,560 

2,043 


32 


216,954 


132 
133 
134 
135 
136 
137 
138 
139 


Canned beef 

Pickled beef 

Fresh pork 

Pickled pork 

Canned pork 

Bacon 

Hams and shoulders. 
Lard 


65,469 

72,212 

80,018 

250,003 

12,744 

1,558,697 

471,455 

1,823,407 


140 
141 
142 
143 


Neutral lard 

Lard compounds. . . . 

Sausage* 

Mutton 


145,282 

256,141 

27,157 

6,969 


144 


Stearin from animal 


55,123 


145 


Tallow 


68,740 


146 


Oleo oil 


433,166 


147 


Oleomargarine 


19,127 




Sub-total — Meats. . . . 






919,161 


74,781 


564,511 


32 


5,562,664 












148 


Poultry and Eggs 
Eggs 


doz. 


26,771,434 


18,215 


2,380 


1,700 




25,514 


149 


Dairy Products 
Butter 


lb. 
lb. 

lb. 


15,142,737 
45,702,969 

165,295,109 


6,869 
20,731 

74,977 


69 
5,348 

6,898 


5,838 
7,008 

6,598 


498 
24,442 


54,588 


150 




89,120 


151 


Milk, condensed and 
evaporated 


190,089 




Sub-total — Dairy 
Products 






102,577 


12,315 


19,444 


24,940 


333,797 














Grand Total — Total 
Domestic Exports of 
Secondary Foods .... 






1,039,953 


89,476 


585,655 


24,972 


5,921,975 













•This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
and 142) and "Sausage" of Table 39 (item 180). 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 143 



Table 37 — Continued 





Commodity 


3- 

:g>-a 




1916-17 








0> 

o 

a 

-So 


e 

0) fc« C 03 

-*f o * C a 


CO 

a s 

"£ CO ** 


CO 

q 

BO 

a o 
og 


CO 

a 

O 

o 
.G'E 

+3 4) 


4) co 

CS o 

! 

O.S 


a 

• a 

.sj 


131 


Meats and Derivative 
Products 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 

lb. 
lb. 
lb. 
lb. 


197,760,237 

68,133,261 

58,143,585 

50,429,215 

55,896,890 

5,921,594 

667,765,219 

271,199,400 

448,894,182 

17,548,259 

65,654,639 

17,150,985 

3,195,576 

12,936,357 

15,209,873 

67,113,421 

5,651,267 


89,704 

30,905 

26,374 

22,875 

25,355 

2,686 

302,896 

123,016 

203,617 

7,960 

29,780 

7,779 

1,450 

5,868 

6,899 

30,442 

2,563 


13,634 

8,097 

2,954 

3,065 

1,420 

553 

28,472 

16,484 

1,591 
189 

31 


13,815 

5,748 

10,497 

5,536 

18,509 

597 

179,919 

40,595 

203,617 

7,960 

29,780 

2,354 

347 

5,868 

6,899 

30,442 

2,127 


36 


184,906 


132 
133 
134 
135 
136 
137 
138 
139 


Canned beef. 

Pickled beef 

Fresh pork 

Pickled pork 

Canned pork 

Bacon 

Hams and shoulders. 


87,210 

109,892 

64,045 

178,256 

7,817 

1,792,949 

445,852 

1,894,335 


140 
141 
142 
143 
144 


Neutral lard 

Lard compounds. . . . 

Sausage* 

Mutton 

Stearin from animal 
fats 


74,053 

277,061 

28,555 

4,010 

54,951 


145 


Tallow 


64,186 


146 




283,219 


147 


Oleomargarine 


19,920 










920,169 


76,490 


564,610 


36 


5,571,217 












1 

148 


Poultry and Eggs 


doz. 


25,304,630 


17,217 


2,250 


1,607 




24,115 








149 


Dairy Products 
.Butter 


lb. 
lb. 

lb. 


28,798,802 
67,320,279 

265,796,134 


13,063 
30,536 

120,565 


131 

7,878 

11,092 


11,104 
10,321 

10,609 


733 
39,303 


103,819 


150 




131,274 


151 


Milk, condensed and 
evaporated 


305,666 




Sub-total — Dairy 






164,164 


19,101 


32,034 


40,036 


540,759 














Grand Total— Total 
Domestic Exports of 






1,101,550 


97,841 


598,251 


40,072 


6,136,091 













* This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
.nd 142) and "Sausage" of Table 39 (item 180). 



144 



THE NATION S FOOD 



Table 37 — Continued 





Commodity 


"3 

CM 






1917-18 ** 






c 

a 
o 

<u 6 
Ph 


c 
'43 co'ij 

_.<U g.g CO 

<* S o. £P-~ 


CO 

©.- < o 

'43 co "^ 


CO 

a 
a o 

'55 £ 

ph b 


co 

CI 

o 
o 

.2'S 

+o CD 


C CO 
c4 o 

IS 

O.S 


a 

"* CO 

co a 

.s§ 

OS 

"3*3 


131 


Meats and Derivative 
Products 


lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 

lb. 
lb. 
lb. 
lb. 


411,855,061 

153,144,265 

54,967,704 

21,390,302 

40,430,896 

5,217,296 

843,482,929 

422,832,166 

395,615,362 

4,258,529 

43,792,782 

16,352,071 

2,098,423 

10,252,522 
5,014,964 

56,648,102 
6,404,896 


186,816 

69,466 

24,934 

9,703 

18,339 

2,366 

382,601 

191,796 

179,449 

1,932 

19,865 

7,417 

952 

4,651 

2,275 

25,695 

2,905 


28,395 

17,544 

2,792 

1,300 

1,027 

487 

35,965 

25,700 

1,524 
124 

35 


28,770 

11,843 

9,923 

2,348 

13,387 

525 

227,265 

63,292 

179,449 

1,932 

19,865 

2,248 

228 

4,651 

2,275 

25,695 

2,411 


276 
34 


385,085 


132 
133 

134 


Canned beef 

Pickled beef 


184,162 

103,889 

27,166 


135 
136 
137 


Pickled pork 

Canned pork 


128,934 

6,887 

2,264,752 


138 
139 


Hams and shoulders. 


695,136 
1,669,496 


140 
141 
142 


Neutral lard 

Lard compounds. . . . 


17,971 

184,805 

27,289 


143 


Mutton 


2,634 


144 


Stearin from animal 


43,266 


145 


Tallow 


21,163 


146 




239,055 


147 


Oleomargarine 


22,577 










1,131,162 


114,893 


596,107 


310 


6,024,267 












148 


Poultry and Eggs 


doz. 


19,475,176 


13,251 


1,731 


1,237 




18,560 








149 


Dairy Products 
Butter 


lb. 
lb. 

lb. 


19,608,950 
45,871,179 

536,086,804 


8,895 
20,807 

243,167 


88 
5,368 

22,371 


7,560 
7,033 

21,399 


500 

79,272 


70,690 


150 




89,448 


151 


Milk, condensed and 
evaporated 


616,491 




Sub-total — Dairy 






272,869 


27,827 


35,992 


79,772 


776,629 














Grand Total — Total 
Domestic Exports of 






1,417,282 


144,451 


633,336 


80,082 


6,819,456 













•This item iucludes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
and 142) and "Sausage" of Table 39 (item 180). 

** In the total domestic exports of the year 1917-18 are included the shipments to the Ameri- 
can Expeditionary Forces abroad, as well as shipments to the Commission for Relief in Belgium 
and American Red Cross. 



GEOSS EXPORTS OF PRIMARY AND SECONDARY FOODS 145 

probably to be found in the generally more sprightly selling activity, 
following the war's beginning, by firms doing an export business in 
this country. Generally people nowadays buy not what they need 
or want but what somebody succeeds in selling them. Having one's 
selling hand in, through practice on the foreigner who really had en- 
hanced needs for imported foods as soon as the war was under way, 
it is easily conceivable that our insular brothers have been oversold. 
With Tables 35 and 37 in hand we may proceed to an examina- 
tion of the course of the export movement of human foods produced 
in the United States during recent years. A summary table which 
makes such study possible is given as Table 38. 



Table 38. — Summary of Gross Exports of Primary Foods 
(Metric Tons) 





Total of all 


Protein in 


Fat in 


Carbohy- 
drate in 
primary 

food 
exports 


Calories 


Year 


primary 
food ex- 
ports as 

commodity 


primary 

food 
exports 


primary 

food 
exports 


_ (millions) 
in primary 
food exports 


1911-12 


2,764,822 


208,248 


212,783 


1,620,606 


9,479,617 


1912-13 


4,499,719 


357,741 


188,287 


2,547,330 


13,664,695 


1913-14 


4,408,369 


361,836 


133,098 


2,530,393 


13,098,163 


1914-15 


9,796,896 


795,328 


229,242 


5,586,014 


28,300,616 


1915-16 


7,920,332 


606,814 


187,949 


4,803,115 


23,933,349 


1916-17 


6,785,362 


524,513 


135,432 


4,087,852 


20,174,512 


1917-18 


4,453,805 


408,048 


109,363 


2,964,063 


14,846,825 


Total for 7 years 


40,629,305 


3,262,538 


1,196,154 


24,139,373 


123,497,777 


Average per year, whole, 












period 


5,804,186 


466,077 


170,879 


3,448,482 


17,642,540 


Average per year, 3 prewar 




years 


3,890,970 
7,239,099 


309,275 


178,056 


2,232,776 


12,080,825 


Average per year, war period 


583,678 


165,496 


4,360,261 


21,813,825 


Per cent, nutrients to total 












(and calories per lb.) 3 pre- 












war years 




8.0 


4.6 


57.4 


1408.3 


Per cent, nutrients to total 












(and calories per lb.) war 












period 




8.1 


2.3 


60.2 


1366.8 


Per cent, nutrients to total 












(and calories per lb.) whole 












period 




8.0 


2.9 


59.4 


1378.8 









Table 38 brings out clearly the profound change wrought in 
our export trade in primary human foodstuffs by the war. In 
1914-15, the first year of the war, our gross exports of the commodi- 
ties here under consideration more than doubled in comparison 
with the previous year. Since 1914-15 the gross total exports of 

10 



146 the nation's food 

primary foods from this country have steadily fallen, year by year, 
until in 1917-18 the figure was back nearly to the prewar average, 
and actually smaller than the exports of the same group of commodi- 
ties in 1912-13. A study of Table 35 shows that this decline since 
the first year of the war is almost entirely accounted for in the first 
group of commodities, namely the grains and their derivative prod- 
ucts. To be still more specific it is in the export of wheat and its 
products that the great change has been. In 1914-15 we exported 
8,556,274 metric tons of wheat and wheat products (flour, bread 
and biscuit). Against this the highest previous export was in 
1913-14, with a total gross export of the same products of 3,619,- 
382 metric tons, or less than half as much. It is obvious a priori 
that the export pace for wheat set in 1914-15 could not possibly be 
maintained, since in that year the total was swelled enormously by 
drawing on stored reserves, which high prices brought to light. 
Reserves, invisible supplies and the like can be drawn on to the 
point of exhaustion just once. Thereafter exports must come each 
year out of the surplus of that year's crop over domestic needs. 
In just such manner did events follow in the case of wheat and its 
products. After the banner export year of 1914-15 the amount sent 
away from our shores was smaller each year, reaching in 1917-18 a 
total (again for the same three products, wheat, wheat flour, bread 
and biscuit) of 3,008,707 metric tons. To be sure almost all of this 
went in 1917-18 to the Allies, which in 1914-15 was very far indeed 
from being the case. We have no occasion, in short, to reproach 
ourselves with having failed to do our just part in feeding the Allies. 
The decline in wheat exports since 1914-15 merely means that in 
each succeeding year since then the total amount of invisible wheat 
in reserve in this country, which the glitter of foreign gold would 
alone bring forth, was getting nearer and nearer the vanishing point. 
Before the end of 1916-17 it was all gone. The wheat exports of 
1917-18 came out of, first a small exportable surplus from the crop 
of the same year, and to a much larger degree from the savings re- 
sulting from conservation, guided and directed by the Food Adminis- 
tration, but actually accomplished by the housewives of America. 

The course of events in the successive years is shown graphically 
in Fig. 14, for the total exports and the individual nutrients. 

The next point of interest to which attention may be turned is the 
relation of gross exports to production. Table 39 gives the facts 
for primary human foods. For each year and each nutrient com- 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 147 

pound, there is stated in this table the percentage which the total 
gross exports form of the total domestic production. 



/o 












































1/ 

il 










I - 








1 










1 








1 * 


V 








1 










N 








^ 








i 






\ 

\ 








./ 




I 














/' 






















' FAT __ 


\ mm 










Fig. 14. — Showing the course of gross exports of primary food materials since 
1911. Solid line denotes total primary food exports. Dash line, protein content; 
dot line, fat content; dash-dot line, carbohydrate content. 

Table 39. — Showing the Percentages of the Total Production of 
Primary Human Foods Sent Away from the United States as Gross 

Exports 





Total 










Year 


primary- 
foods 


Protein 


Fat 


Carbohydrate 


Calories 


1911-12 


8.6 


12.1 


22.5 


12.4 


13.6 


1912-13 


11.8 


17.9 


20.4 


17.0 


17.5 


1913-14 


12.3 


17.8 


14.0 


16.7 


16.5 


1914-15 


23.1 


34.2 


21.0 


32.7 


31.5 


1915-16 


17.7 


23.3 


20.4 


25.2 


24.6 


1916-17 


20.5 


29.5 


14.6 


29.9 


28.0 


1917-18 


12.1 


20.8 


10.7 


19.9 


18.9 


Total 7 years 


15.4 


22 6 


17 7 


22 4 


21.9 
16.0 


Three prewar years . . 


11.0 


16.1 


19.0 


15.5 


War period 


18.4 


26.9 


16.7 


27.0 


25.8 





148 the nation's food 

The results of the table are very striking. It is seen clearly 
how enormously our exports of primary human foods increased at 
the beginning of the war, in relation to production, in respect 
of all nutrients except fat. In the first year the ratio of exports 
to production about doubled for the total protein and carbohydrate. 
In the fat content of primary foods the ratio increased from the 
1913-14 level to about what it was in 1911-12. In all cases the 
ratio fell off in 1915-16, because of the large production of that year, 
only to advance again in 1916-17. The latter year marked what 
is to be regarded as the most serious over-export in relation to pro- 
duction of any year of the war. 

The situation in regard to the exports of fat in the form of 
primary foods, which includes all the vegetable fats used as human 
food, is interesting. In spite of the world shortage in fats the ex- 
ports of this nutrient fell off markedly from the prewar average 
during the war period. As will presently appear, this was com- 
pensated for in the export of animal fats, but there is no apparent 
reason for the decline in the export-production ratio shown in the 
fat column of Table 39. 

In 1917-18, our first year in the war, the export-production 
ratio fell back nearly to the prewar normal. This is unquestion- 
ably a healthy state of affairs at the beginning of a food exporting 
nation's participation in a great war. It means that we start off 
from am approximately normal base. If the exigencies of the oc- 
casion should demand it, a nation could later over-export in relation 
to production, just as we did in 1914-15. But at the end of 1917-18 
we were clearly insured against any difficulty as to domestic needs 
because we were holding about a normal proportion of our food pro- 
duction in this country. It must again be emphasized, lest a 
wrong conclusion be drawn, that in 1917-18 practically our total 
food exports went to the Allies, instead of being distributed among 
many countries as in the prewar years. In other words, the decline 
of the export-production ratio in 1917-18 does not at all mean 
that we did not do our just part in feeding the Allies that year. 

Another point which needs attention is the change in the nutrient 
concentration of our primary food exports in the war years as com- 
pared with prewar conditions. This matter will be more directly 
elucidated in a later table but the general drift of affairs is plain 
enough here. Comparing prewar and war averages it is seen 
that while the ratio of total primary food exports to production was 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 149 

7.4 points higher in the war years than prewar, the protein export- 
production ratio advanced 10.8 points, the carbohydrate ratio 11.5 
points, and the calorie ratio 9.8 points. Plainly more concentrated 
forms of primary foods were exported during the war period than 
in prewar years. This is of course as it should be. The fat con- 
tent as before forms an exception. The export-production ratio 
for this nutrient was 2.3 points lower on the average in the war years 
than in the prewar years. 

The general relations of the export-production ratio for primary 
human foods are shown graphically in Fig. 15 on a percentage basis. 




^TOTAL E3/W7Z7/V 

» T/ie Zero Line Represents the Prewar Average .Ciport -Production fate 



Fig. 15. — Showing the percentage changes during the successive years in the 
ratio between gross exports and production of nutrients in the United States in the 
form of primary human foods. 



It is seen that with the single exception of fat the export-produc- 
tion ratio was above the prewar average in each year of the war, by 
amounts varying from as low as 10 per cent, to as high as 112 per 
cent. This diagram raises an interesting question. How long could 
the country continue exporting food at a higher ratio to pro- 
duction than the normal average? It seems fairly clear from the 
1917-18 figures that we had then about reached the end of such 



150 



THE NATION'S FOOD 



expectations, and must drop back to the normal export-production 
ratio. In the earlier years of the war there were large invisible 
reserves particularly of the grains which could be drawn on to 
increase the ratio. As already pointed out these had disappeared 
by 1917. It is certain that the 1917-18 bars would have been 
below the line instead of above it, had it not been for the Food 
Administration's conservation campaign. 

We may next turn to a further consideration of the exports of 
secondary foods. Table 37 gives the combined gross exports of 
these foods to foreign countries and to insular possessions. The 
results of Table 37 are summarized by years in Table 40. This 
enables a direct examination of the course of the secondary food 
exports in successive years. 

Table 40. — Summary of Gross Exports of Secondary Foods 
(Metric Tons) 



Year 



Total of all 
secondary- 
food ex- 
ports as 
commodity 



Protein in 

secondary 

food 

exports 



Fat in 

secondary 

food exports 



Carbohy- 
drate in 

secondary 

food 

exports 



Calories 

(millions) 

in secondary 

food exports 



1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 



670,713 

602,343 

557,766 

796,543 

1,039,953 

1,101,550 

1,417,282 



32,843 
27,821 
26,310 
63,226 
89,476 
97,841 
144,451 



6,186,150 
883,736 
610,274 



Total for 7 years 

Average per year, whole 
period 

Average per year, 3 pre- 
war years 

Average per year, war 

period 1,088,832 

Per cent, nutrients to I 
total (and calories per 
lb.) 3 prewar years 

Per cent, nutrients to 
total (and calories per 
lb.) war period 9.1 

Per cent, nutrients to 
total (and calories per 
lb.) whole period 7.6 



471,968 
67,424 
28,991 
98,748 

4.8 



509,521 
464,651 
426,671 
504,728 
585,655 
598,251 
633,336 



3,722,813 
531,830 
466,948 
580,493 

76.5 

53.3 

60.2 



3,236 

3,184 

6,956 

24,972 

40,072 

80,082 



4,892,666 
4,451,617 
4,091,843 
4,986,398 
5,921,975 
6,136,091 
6,819,456 



162,408 

23,201 

3,442 

38,021 

0.56 

3.50 

2.60 



37,300,046 

5,328,578 
4,478,708 
5,965,980 

3,329 

2,485 
2,735 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 151 



The course of the secondary food exports in successive years is 
shown graphically in Fig. 16, which is drawn on the same plan as 
Fig. 14. 

It is at once apparent that the secondary food exports have 
followed a totally different course since 1911 to that shown in Fig. 



/500 




































































































si 














i 


V 








1 








/ 










1. 








7 
































^■V^ 


k> ^~^ 


,/' 




























































^> 











swre//y 


"' CMBO 


uroMTE^. 





^ 





Fig. 16. — Showing the course of gross exports of secondary food materials since 
1911. Solid line denotes total secondary food exports; dash line, protein content; 
dot line, fat content; dash-dot line, carbohydrate content. 

14 for the primary food exports. The overseas shipments of 
secondary food products were in process of steady decline before the 
war, reaching a minimum in 1913-14, the year immediately preceding 
the outbreak of hostilities. With that event began a marked rise 
in the curve, which has continued throughout the war, reaching 
a maximum (to date) in 1917-18. There is thus exhibited a 
beautiful compensatory behavior between primary and secondary 



152 



THE NATION S FOOD 



food exports. During the war period, as has been seen, the former 
decreased sharply, while the latter increased. The net combined 
result will be shown in a later table. 

It is noteworthy that the export of fat in secondary foods during 
the war years has not kept pace with the total export of such foods. 
There is a distinct and increasing lag each year. In other words, 
our secondary food exports have been progressively less rich in fat 
during the war period. This has been due to the combined operation 
of two factors: first, an actual diminution in shipments of the more 
important pure animal fats such as lard; and, second, an increase 
in the proportion to the total secondary exports of the less fatty 
products, as for example meat and milk. 

The change in the carbohydrate content of the secondary ex- 
ports, which represents almost entirely the sugar in condensed milk, 
is most striking. The exports of condensed milk have increased 
so enormously in the past few years as to result in a total carbohy- 
drate content of the secondary food exports more than 10 times as 
great in the war period as prevailed in prewar years. In 1917-18 
we have the extraordinary result that in the total secondary food 
exports — animal products- — there were something over one-half 
as many tons of carbohydrate as of protein. 

The next point of interest is the relation of secondary food ex- 
ports to the total domestic production of the same commodities. 
The necessary data are given in Table 41. 



Table 41. — Showing the Percentages of the Total Production of 
Secondary Human Foods Sent Away from the United States as 

Gross Exports 



Year 


Total 

secondary 

foods 


Protein 


Fat 


Carbohy- 
drate 


Calories 


1911-12 


1.3 


1.7 


u.o 


0.4 


8.9 


1912-13 


1.2 


1.4 


10.3 


0.4 


8.3 


1913-14 


1.1 


1.4 


9.7 


0.4 


7.8 


1914-15 


1.5 


3.2 


10.5 


0.8 


8.8 


1915-16 


1.9 


4.3 


11.8 


2.6 


10.1 


1916-17 


2.0 


4.6 


11.9 


4.1 


10.3 


1917-18 


2 . 5 


6.8 


12.6 


8.0 


11.4 


Total, 7 years 


1.7 


3.3 


11.2 


2.5 


9.4 


Three prewar years. 


1.2 


1.5 


10.3 


0.4 


. 8.3 


War period 


2.0 


4.7 


11.7 


4.0 


10.2 







GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 153 

From this table the following points appear: 

1. There was in general a marked increase in the export-produc- 
tion ratio with the beginning of the war, in the case of secondary 
foods just as in the case of primary. This was true for all nutrients 
except fat. 



+/9O0 
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*• The Zero L/re feoresen+s t/ie Prewar Average Drporf - Product/on fi&+M> 

Fig. 17. — Showing the percentage changes, during successive years, in the ratio 
between gross exports and the production of nutrients in the United States, in the 
form of secondary human foods. 

2. By comparing Table 41 with Table 39 it is apparent that, 
even at the highest point, the export-production ratio is much 
smaller for secondary foods than for primary. In other words 
we export a much larger proportion of our production of primary 
foods than we do of secondary. The actual comparisons for the 
average of the whole 7 year period are: For total food, 15.4 per cent, 
to 1.7 per cent.; for protein, 22.6 per cent, to 3.3 per cent.; for fat, 
17.7 per cent, to 11.2 per cent.; for carbohydrate, 22.4 per cent, 
to 2.5 per cent.; for calories, 21.9 per cent, to 9.4 per cent. 



154 the nation's food 

3. The fat in secondary food exports shows the least relative 
change in the export-production ratio in the war period as compared 
with the prewar period, and carbohydrate shows the greatest 
relative change. This is clearly shown in Fig. 17, which is drawn 
on the same plan as Fig. 15 for primary foods. 

It is evident from this diagram that the relative increases during 
the war period in the export-production ratio were, on the whole, 
much greater in the secondary than in the primary foods, though 
the ratios themselves were absolutely higher in the latter group. 
The changes in the export-production ratio for protein and carbo- 
hydrate in secondary foods were enormous. 

It will be of interest next to combine the gross exports of primary 
and secondary foods in a grand total, in order that the general 
trend of all human food exports from this country during the war 
may be seen. This is done in Table 42, which combines into a single 
series of totals the data of Tables 38 and 40. 

By comparing this table with Table 14 in Chapter V it is seen 
at once that the contribution of primary and secondary foods in 
the exports is very different from what it is in production. Whereas 
of the total human food produced 58 per cent, is of secondarj^ 
origin, only 13 per cent, of the exported food is secondary. A con- 
siderably larger proportion of the exported fat is of primary origin 
than in the production. Of the total calories exported 77 per cent, 
are of primary origin, while of the total calories produced 59 per 
cent, are primary. In short, primary foods are exported in higher 
proportion to secondary than they are produced. 

| The changes in human food exports as a result of the war are 
shown in total in Table 42. Taking the four war years as compared 
with the three prewar it is seen that the total food, protein and 
carbohydrate exports about doubled in the war period. The fat 
exports increased about one-sixth. The exported calories nearly 
doubled. These facts enable us to form a picture of the significance 
of our food exportation during the war. While our average annual 
food exports nearly doubled during the war period, the average 
annual food production in this country increased in the same period 
less than 10 per cent. But percentages on such different bases 
may be misleading. Figures 18 and 19 show graphically the true 
relation between production and export of human foods. 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 155 





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156 



THE NATION S FOOD 



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CALORIES IN HUMAN ftXO (MILUONSJ 

WM GROSS EXPORTS 



Fig. 18. — Diagram showing the relation between annual average_ production 
and .annual average gross exportation of all human foods and their calory content, 
in prewar years and in the war period. 




CARBOHYDRA TC 



■■ PPOOUCT/ON F7Z777J GROSS CXPORTS 

Fig. 19. — Diagram showing the relation between annual average production 
and annual average gross exportation of protein, fat and carbohydrate in human 
foodd in prewar years and in the war period. 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 157 



From these diagrams it is evident that the average annual excess 
of gross human food exports in the war period over prewar was 
not generally greater, and was in some cases distinctly smaller 
than the average -annual excess in production in the war period 
as compared with the prewar. To make the comparison precise 
on this point, and also introduce the year 1917-18, Table 43 has 
been prepared. 

Table 43. — Comparing the Absolute Excess in Average Annual Ex- 
portation of Human Foods with the Excess in Production of the 
Same Foods in the War Period and the Prewar Period 



Item 



Absolute excess in war period 
as compared with prewar 
period in average annual 



Production 



Gross 
exportation 



Absolute excess in 1917-18 

as compared with prewar 

average annual 



Production 



Gross 
exportation 



Total human food (metric 
tons) 

Protein content (metric 
tons) 

Fat content (metric tons) 

Carbohydrate content 
(metric tons) 

Calories (millions) 



8,033,858 

395,512 
490,390 

1,855,113 

13,752,898 



3,826,678 7,460,379 



344,161 
100,985 

2,162,064 
11,220,272 



233,921 

605,498 

541,494 

8,817,732 



1,369,843 

214,233 

97,695 

807,927 
5,106,747 



It is clear from this table that the excess of domestic production 
of human foods during the war period was not entirely exported, save 
in the case of carbohydrate. There has been, of course, a larger 
and a more prosperous domestic population during the war period 
than prewar, and this will account for some of the difference — 
probably for all of it and even more in the case of protein. But 
the broad fact is that while it is true that we doubled our exports of 
human food while production increased less than 10 per cent., and 
furthermore notably increased the export-production ratio, there 
nevertheless remained in the country more tons of human food (with 
the exception of carbohydrate) during the war period than did in 
the three years preceding the war. The case in 1917-18 was in some 
respects worse than for the whole war period and in some respects 
better. It was chiefly better in two respects: First, the concentra- 
tion of nutrients of the exported human foods was high in 1917-18 
(compare calories with total food in last two columns of Table 43) ; 
and, second, in that virtually all the exports in 1917-18 went to 
the Allies. The latter is the really outstanding feature of the'case. 



158 



THE NATION S FOOD 



The relative concentration of nutrients in exported human foods 
is much greater than in the total production, as would be expected. 
The calory content of exported foods is rather more than double that 
of all foods domestically produced. 

Figure 20 shows graphically the course of the export movements 
in the successive years. 















































1 


















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1 


















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J9I3-M 19/4-15 /9I5I6 0t6-t7 I9I7-/0 



Fig. 20. — Showing the course of total human food exports since 1911. Solid 
line denotes total human food exports. Dash line, protein content; dot line, fat 
content; dash-dot line, carbohydrate content. 



From this diagram it is evident that the compensatory increase 
in secondary food exports during the war years was not sufficient 
in magnitude to offset the downward tendency of the primary food 
exports. The fat exports form a nearly horizontal line. 

Consideration may next be given the question of the relative 
importance of the different human food commodities and groups of 
commodities in the exports. In approaching this matter it has 
seemed best to use averages for the prewar period (3 years) and the 
war period (4 years) rather than to take an average of the whole 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 159 

seven years, as was done for production. The reason obviously is 
because the volume of the exports was so violently changed by the 
war, while the changes in production are only such as might happen 
at any time one had a succession of two or three good crop years. 
Tables 44 to 47 give the group averages and percentages for the 
different nutrients, as well as the cumulated percentages. 



Table 44. — Gross Exports of Protein in All Human Foods, Arranged by 
Commodity Groups, in Descending Order of Importance 



Group 


Annual average during prewar 
period 


Annual average during war period 


Total 
protein 
(metric 

tons) 


F J£TJ- Cumulated 

™?in Percent, 
protein * 


To } a } ! Per cent. 
P rot + ei . n 1 of total 


Cumulated 
per cent. 


Grains 

Meats 

Fish 

Vegetables 

Fruits 

Poultry and eggs. . 
Dahy products. . . 
Oils and nuts ..... 
Sugars 


293,047 

25,922 

8,598 

4,444 

2,400 

1,559 

1,510 

783 

3 


86.632 
7.663 
2.542 
1.314 
0.710 
0.461 
0.446 
0.231 
0.001 


86.632 550,967 80.736 
94.295 79,781 11.691 
96.837 16,910 2.478 
98.151 14,174 2.077 
98.861 13,989 2.050 
99.322 2,349 0.344 
99.768 2,189 0.321 
99.999 2,057 ] 0.301 
100 000 12 0.002 


80.736 
92.427 
94.905 
96 . 982 
99 . 032 
99.376 
99.697 
99 . 998 
100.000 








Totals 


338,266 


100 . 000 ' 682,428 100 . 000 





The overwhelming importance of the grains in furnishing pro- 
tein in our human food exports is clear. This commodity group 
furnished 87 per cent, of the protein in the exports before the war, 
and 81 per cent, during the war period. The contribution to pro- 
tein exports by the meats rose in the war period to 12 per cent., 
from the 7 per cent, which it had been before. In the prewar 
period dairy products had stood in the seventh place, contributing 
less than a half of our per cent, of the exported protein (in human 
foods). During the war period the dairy products rose to third 
place, furnishing nearly two and a half per cent, of the total ex- 
ported protein. This is the most notable change in position in the 
table. The fruits and fish, low in nutrient concentration, dropped 
down in relative position in the table during the war years, as would 
have been expected. 



160 



THE NATION S FOOD 



Table 45. — Gross Exports op Fat in All Human Foods, Arranged by 
Commodity Groups, in Descending Order of Importance 



Group 



Annual average during prewar 
period 



Total fat 
(metric 
tons) 



Per cent, j Cumulated 
of total fat per cent. 



Annual average during war period 



Total fat 

(metric 

tons) 



| Per cent, 
of total fat 



Cumulated 
per cent. 



Meats 

Oils and nuts 

Grains 

Dairy products . . 

Fish 

Fruits 

Poultry and eggs 

Vegetables 

Sugars 

Totals 



462,081 


71.64 


145,266 


22.52 


28,057 


4.35 


3,753 


0.58 


3,142 


0.49 


1,289 


0.20 


1,114 


0.17 


303 


0.05 





0.00 


645,005 


100.00 



71.64 
96.16 
98.51 
99.09 
99.58 
99.78 
99.95 
100.00 
100.00 



553,519 

102,740 

55,185 

25,503 

5,200 

1,470 

1,431 

941 





745,989 



74.20 
13.77 
7.40 
3.42 
0.70 
0.20 
0.19 
0.12 
0.00 

100.00 



74.20 
87.97 
95.37 
98.79 
99.49 
99.69 
99.88 
100.00 
100.00 



Table 46. — Gross Exports of Carbohydrate in All Human Foods, Ar- 
ranged by Commodity Groups, in Descending Order of Importance 





Annual average during prewar Annual average dudng wap period 


Group 


Total car- 
bohydrate 
(metric tons) 


Per cent, of 
total car- 
bohydrate 


Cumulated 
per cent. 


Total car- 
bohydrate 
(metric tons) 


Per cent, of 
total car- 
bohydrate 


Cumulated 
per cent. 


Grains 

Sugars 

Fruits 


1,952,095 

191,939 

69,272 

18,693 

3,424 

777 

18 






87.294 
8.583 
3.098 
0.836 
0.153 
0.035 
0.001 
0.000 

0.000 


87.294 
95.877 
98.975 
99.811 
99.964 
99.999 
100.000 
100.000 

100.000 


3,659,603 

586,653 

59,642 

51,064 

37,922 

3,300 

99 






83.205 
13.339 
1.356 
1.161 
0.862 
0.075 
0.002 
0.000 

0.000 


83.205 
96.544 
97 . 900 


Vegetables 

Dairy products 
Oils and nuts . . 
Meats 


99.061 

99.923 

99.998 

100 . 000 


Fish 


100.000 


P o u 1 try and 

eggs 


100.000 






Totals 


2,236,218 


100.000 


1 


4,398,283 100.000 





GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 161 

In the fat exports of human foods the oils and nuts, without 
changing their relative position, lost in percentage contribution 
to total, and the grains and dairy products gained, the latter notably. 
The meat group also gained, and is, of course, outstanding in its 
contribution to total fat exports. The three groups, meats, oils 
and nuts, and grains, together contribute 95 to 99 per cent, of our 
total fat exports in human foods. 

In carbohydrate exports the grains, of course, come first. Their 
percentage contribution dropped somewhat, however, during the 
war period. The sugar made a notable gain in percentage con- 
tribution during the war, while the fruits fell off as would be expected. 



Table 47. — Calory Content of All Exported Human Foods, Arranged 
by Commodity Groups, in Descending Order of Importance 





Annual average during prewar 
period 


Annual average during war period 


Group 


Total 

(millions of) 

calories 


Per cent, 
of total 
calories 


Cumulated 
per cent. 


Total 

(millions of) 

calories 


Per cent, 
of total 
calories 


Cumulated 
per cent. 


Grains 

Meats 

Oils and nuts . . 

Sugars 

Fruits 

Vegetables 

Fish 

Dairy products 

Poultry and 

eggs 


9,468,253 

4,406,817 

1,358,004 

787,095 

305,385 

97,700 

64,389 

55,176 

16,715 


57.18 
26.61 
8.20 
4.75 
1.85 
0.59 
0.39 
0.33 

0.10 


57.18 
83.79 
91.99 
96.74 
98.59 
99.18 
99.57 
99.90 

100.00 


17,780,773 
5,481,577 
2,405,689 
979,087 
462,349 
276,274 
266,453 
105,550 

22,054 


64.01 
19.73 
8.66 
3.53 
1.66 
0.99 
0.96 
0.38 

0.08 


64.01 
83.74 
92.40 
95.93 
97.59 
98.58 
99.54 
99.92 

100.00 


Totals 


16,559,534 


100.00 





27,779,806 


100.00 





Here in final summary it is seen that the grains and meats 
contribute together about 84 per cent, of the total energy value of 
the human food exports. They contributed this proportion before 
the war, and almost identically the same proportion since, what one 
group lost the other having gained. During the war dairy prod- 
ucts moved up to fifth place, from eighth where it had been before. 

Tables 48 to 51 give the relative nutritional importance of 
individual commodities in the total human food exportation. This 
is of considerable interest in comparison with the similar tables for 
production given in Chapter V and consumption in Chapter IX. 
11 



162 



THE NATION S FOOD 



Table 48. — Gross Exports of Protein in All Human Foods, Arranged by 
Commodities, in Descending Order of Importance 



Order No. 



Commodity 



Annual average during prewar period 



I^JJZL i Per cent, of Cumulated 



+™~ /-™~i..;« r vr cent, ui 
tins) ! total protein 



per cent. 



9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 
40 



Wheat (nutrients in flour). 

Wheat flour 

Hams and shoulders 

Bacon 

Rice 



Canned salmon 

Beans and dried peas 

Cornmeal and corn flour 

Cured fish 

Oatmeal and rolled oats 

Pickled pork 

Eggs 

Pickled beef 

Potatoes (except sweet) 

Milk, condensed and evaporated. . . . 

Canned beef 

Bread and biscuit 

Sausage 

Prunes, dried 

Fresh beef 

Peanuts 

Cheese 

Apricots, dried 

Pickled fish 

Canned pork 

Apples, green and ripe 

Apples, dried 

Mutton 

Fresh fish 

Raisins, dried 

Onions 

Oranges 

Cocoa and chocolate, manufactured 

Fresh pork 

Peaches, dried 

Pears 

Rye flour 

Butter 

Oleomargarine 

Honey 

Glucose 

Grape sugar 

Molasses 

Molasses and syrup 

Syrup 

Refined sugar 

Corn oil 

Cottonseed oil 

Lard 

Neutral lard 

Lard compounds 

Stearin from animal fats 

Tallow 

Oleo oil 

Total 



161,061 

120,444 

10,990 

8,605 

5,836 

5,672 

3,272 

2,966 

2,244 

1,829 

1,664 

1,559 

1,504 

1,003 

952 

897 

874 

739 

715 

672 

624 

533 

458 

424 

411 

338 

312 

266 

258 

213 

170 

161 

159 

157 

123 

81 

36 

25 

17 

3 































338,207 



47.614 

35.606 

3.249 

2.544 

1.725 

1.677 

0.967 

0.877 

0.663 

0.541 

0.492 

0.461 

0.445 

-0.297 

0.281 

0.265 

0.258 

0.218 

C.211 

0.199 

0.184 

0.15S 

0.135 

0.125 

-0.122 

0.100 

0.092 

0.079 

0.076 

0.063 

0.050 

0.048 

0.047 

-0.047 

0.036 

0.024 

0.011 

+ 0.007 

0.005 

0.001 































47.614 
83 . 220 
86.469 
89.013 
90.738 
92.415 
93.382 
94 . 259 
94.922 
95.463 
95.955 
96.416 
96.861 
97.158 
97.439 
97.704 
97.962 
98.180 
98.391 
98.590 
98.774 
98.932 
99.067 
99.192 
99.314 
99.414 
99 . 506 
99 . 585 
99.661 
99.724 
99.774 
99.822 
99 . 869 
99.916 
99 . 952 
99.976 
99.987 
99.994 
99.999 
100 . 000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
1C0. 000 
100.000 
100.000 
100.000 
100.000 
100.000 



100.000 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 



163 



Table 48 — Continued 





Commodity 


Annual average during 


war period 


Order No. 


Total pro- 
tein (metric 
tons) 


Per cent, of 
total protein 


Cumulated 
per cent. 


1 
2 


Wheat (nutrients in flour) 

Wheat flour 


348,023 

173,104 

25,997 

18,067 

17,445 

12,135 

10,761 

10,537 

10,413 

10,341 

10,171 

6,289 

6,177 

2,828 

2,327 

2,108 

2,057 

1,814 

1,689 

1,488 

1,335 

1,261 

1,088 

871 

595 

519 

406 

396 

341 

327 

309 

225 

220 

217 

204 

131 

84 

82 

31 

12 






























50.998 

25.366 

3.810 

2.647 

2.556 

1.778 

1.577 

1.544 

1.526 

1.515 

1.490 

0.922 

0.905 

0.414 

0.341 

0.309 

0.301 

0.266 

0.248 

0.218 

0.196 

0.185 

0.159 

0.128 

0.087 

0.076 

0.060 

0.058 

0.050 

0.048 

0.045 

0.033 

0.032 

0.032 

0.030 

0.019 

0.012 

0.012 

0.005 

0.002 






























50.998 
76.364 


3 


Bacon 


80.174 


4 




82.821 


5 




[85.377 

87.155 
88.732 
90.276 
91 . 802 


6 
7 
8 
9 


Beans and dried peas 

Oatmeal and rolled oats 

Milk, condensed and evaporated 

Canned salmon 


10 




93.317 


\1 




94.807 


12 




95.729 


13 


Cornmeal and corn flour 


96.634 


14 




97.048 


15 


Pickled beef 


97.389 


16 


Fresh pork 


97.698 


17 


Eggs 


97.999 


18 


Potatoes 


98.265 


19 




98.513 


20 




98.731 


21 




98.927 


22 
23 


Cocoa and chocolate, manufactured. . 
Peanuts 


99.112 
99.271 


24 


Bread and biscuit 


99.399 


25 




99.486 


26 




99 . 562 


27 


Fresh fish 


99.622 


28 | 




99 . 680 


29 


Pickled fish 


99.730 


30 


Apricots, dried 


99.778 


31 




99.823 


32 




99.856 


33 




99.888 


34 


Mutton 


99.920 


35 




99 . 950 


36 


Apples, dried 


99.969 


37 


Butter 


99.981 


38 




99 . 993 


39 




99.998 


40 




100.000 






100.000 






100.000 






100.000 






100.000 






100.000 






100.000 






100.000 






100.000 






100.000 






100.000 






100.000 






100.000 




Tallow 


100.000 




Oleo oil 


100.000 




Total 


682,425 


100.000 











164 



THE NATION S FOOD 



Table 49. — Gross Exports of Fat in All Human Foods, Arranged by 
Commodities, in Descending Order of Importance 



Order No. 



Commodity 



Annual average during prewar year 



Total fat 

(metric 

tons) 



Per cent. 

of total 

fat 



Cumulated 
per cent. 



1 
2 
3 

4 

5 
6 
7 
8 

9 
10 
11 
12 
13 
14 
1.5 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
30 
37 
33 
39 
40 
11 
42 
43 
U 
45 
16 



Lard 

Cottonseed oil 

Bacon 

Oleo oil 

Lard compounds 

Hams and shoulders 

Pickled pork 

Neutral lard 

Wheat (nutrients in flour), 

Tallow 

Wheat flour 

Corn oil 

Pickled beef 

Canned salmon 

Butter 

Cornmeal and corn flour. . 
Stearin from animal fats . . 
Oleomargarine 



Peanuts 

Sausage 

Milk, condensed and evaporated 

Oatmeal and rolled oats 

Bread and biscuit 

Cured fish 

Cheese 

Fresh beef 

Canned beef 

Mutton 

Canned pork 

Apples, dried 

Cocoa and chocolate, manufactured. 

Apples, green and ripe 

Raisins, dried 

Fresh pork 

Beans and dried peas 

Rice 

Pickled fish 

Apricots, dried 

Fresh fish 

Pears 

Potatoes (except sweet) 

Oranges 

Onions 

Peaches, dried 

Rye flour 

Glucose 

Grape sugar 

Honey 

Molasses 

Molasses and syrup 

Syrup 

Refined sugar 

Prunes, dried 



Total 645,004 



233,438 

134,655 

54,379 

47,829 

32,550 

27,066 

21,688 

20,626 

14,141 

12,981 

10,565 

9,185 

5,344 

2,222 

2,145 

1,661 

1,432 

1,159 

1,114 

1,068 

1,056 

911 

813 

726 

713 

698 

680 

637 

491 

443 

428 

358 

338 

290 

282 

211 

145 

135 

100 

72 

65 

56 

40 

36 

27 

5 



















36.192 
20.877 
8.431 
7.415 
5.046 
4.196 
3.362 
3.198 
2.192 
2.013 
1.638 
1.424 
0.828 
0.344 
0.333 
0.258 
0.222 
0.180 
0.173 
0.166 



164 

141 

126 

113 

111 

0.108 

0.105 

0.099 

0.076 

0.069 

0.066 

0.055 

0.052 

0.045 

0.044 

0.033 

0.022 

0.021 

0.015 

0.011 

0.010 

0.009 

0.006 

0.006 

0.004 

0.001 



















100.000 



36.192 
57.069 
65.500 
72.915 
77.961 
82.157 
85.519 
88.717 
90.909 
92.922 
94.560 
95.984 
96.812 
97.156 
97.489 
97.747 
97.969 
98.149 
98.322 
98.488 
98.652 
98.793 
98.919 
99.032 
99.143 
99.251 
99.356 
99.455 
99.531 
99 . 600 
99 . 666 
99.721 
99.773 
99.818 
99.862 
99 . 895 
99.917 
99.938 
99.953 
99.964 
99.974 
99.983 
99.989 
99.995 
99.999 
100.000 
100.000 
100.000 
100 . 000 
100.000 
100.000 
100.000 
100.000 
100.000 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 165 



Table 49 — Continued 



Order No. 



Commodity 



Annual average during war period 



Total fat 
(metric 
tons) 



Per cent. 

of total 

fat 



Cumulated 
per cent. 



1 
2 
3 
4 
5 
6 
7 
S 
9 
10 
11 
12 
13 
14 
15 
16 
17 
IS 
19 
20 
21 
22 
23 
24 
25 
26 
27 
2S 
29 
30 
31 
32 
33 
34 
35 
36 
37 
3S 
39 
40 
41 
42 
43 
44 
45 



Lard 

Bacon 

Cottonseed oil 

Hams and shoulders 

Oleo oil 

Wheat (nutrients in flour) 

Lard compounds 

Pickled pork 

Fresh beef 

Wheat flour 

Milk, condensed and evaporated. . . 

Neutral lard 

Pickled beef 

Cheese 

Butter 

Canned beef 

Tallow 

Stearin from animal fats 

Oatmeal and rolled oats 

Corn oil 

Canned salmon 

Fresh pork 

Cornmeal and corn flour 

Cocoa and chocolate, manufactured 

Oleomargarine 

Sausage 

Peanuts 

Eggs 

Cured fish 

Beans and dried peas 

Bread and biscuit 

Raisins, dried 

Canned pork 

Mutton 

Apples, green and ripe 

Pice 

Rye flour 

Apples, dried 

Fresh fish 

Pickled fish 

Potatoes 

Apricots, dried 

Pears 

Oranges 

Onions 

Peaches, dried 

Glucose 

Grape sugar 

Honey 

Molasses 

Molasses and syrup 

Syrup 

Refined sugar 

Prunes, dried 

Total 



199,148 

164,279 

93,881 

44,494 

34,801 

30,554 

28,251 

19,398 

17,675 

15,185 

10,079 

9,328 

8,271 

8,240 

7,185 

7,067 

6,436 

5,410 

4,783 

4,153 

4,079 

3,807 

3,459 

2,844 

2,140 

1,973 

1,862 

1,470 

898 

791 

723 

708 

641 

400 

309 

258 

223 

179 

113 

109 

101 

71 

66 

51 

49 

47 



















.787 
.600 



26.696 

22.022 

12.585 

5.964 

4.665 

4.096 

3. 

2. 

2.369 

2.036 

1.351 

1.250 

1.109 

1.104 

0.963 

0.947 

0.863 

.725 

641 

557 

547 

510 

464 

,381 

0.287 

0.264 

0.250 

0.197 

0.120 

0.106 

0.097 

0.095 

0.086 

0.054 

0.041 

0.035 

0.030 

0.024 

0.015 

0.015 

0.014 

0.009 

0.009 

0.007 

0.007 

0.006 



















26.696 
48.718 
61.303 
67.267 
71.932 
76.028 
79.815 
82.415 
84.784 
86.820 
88.171 
89.421 
90.530 
91.634 
92.597 
93.544 
94.407 
95.132 
95.773 
96.330 
96.877 
97.387 
97.851 
98.232 
98.519 
98.783 
99.033 
99.230 
99.350 
99.456 
99.553 
99.658 
99.734 
99.788 
99.829 
99.864 
99.894 
99.918 
99.933 
99.948 
99.962 
99.971 
99.980 
99.987 
99.994 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 



745,989 



100.000 



166 



THE NATION^ FOOD 



Table 50. — Gross Exports of Carbohydrate in All Human Foods, Ar- 
ranged by Commodities, in Descending Order of Importance 



Order No. 



Commodity 



Annual average during prewar period 



Total car- 


Per cent, of 




bohydrate 


total car- 


Cumulated 


(metric 
tons) 


bohydrate 


I per cent. 


1,061,008 


47.447 


47.447 


793,447 


35.482 


82 .929 


69,534 


3.109 


86.038 


57,624 


2.577 


88.615 


57,504 


2.571 


91.186 


33,533 


1.500 


92.686 


26,063 


1.165 


93.851 


24,692 


1.104 


94.955 


16,978 


0.759 


95.714 


13,688 


0.612 


96.326 


12,892 


0.577 


96.903 


12,18.6 


0.545 


97.448 


9,422 


0.421 


97.869 


8,193 


0.366 


9.8.235 


7,613 


0.340 


98.575 


6,640 


0.297 


»8.872 


6,231 


0.279 


99.151 


5,922 


0.265 


99.416 


3,374 


0.151 


99.567 


3,108 


0.139 


99.706 


1,852 


.0.83 


99.789 


1,672 


0.075 


99.864 


1,078 


0.048 


99.912 


608 


0.027 


99 .939 


463 


0.021 


99.960 


417 


0.019 


99 .979 


314 


0.014 


99 .993 


94 


0.004 


99.997 


50 


0.002 


99 .999 


18 


0.001 


100.000 - 








100.000 








100.000 








100.000 








100.000 








100.000 








100.000 








100 000 








100.000 








100.000 








100.000 








100.000 








100.000 








100.000 








100.000 








100.000 








100.000 








100 000 








100 000 








100.000 








100 000 





o 


100.000 








100 000 








100 000 








100 000 


2,236,218 


100.000 





1 

2 
3 

4 
5 

6 

7 
8 
9 

10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
23 
29 
30 



Wheat (nutrients in flour) 

Wheat flour 

Syrup 

Rice 

Glucose 

Refined sugar 

Cornmeal and corn flour 

Prunes, dried 

Grape sugar 

Molasses 

Apples, dried 

Apples, green and ripe 

Beans and dried peas 

Potatoes (except sweet) 

Oatmeal and rolled oats 

Raisins, dried 

Apricots, dried 

Bread and butter 

Milk, condensed and evaporated. . . 

Oranges 

Pears 

Peaches, dried 

Onions 

Honey 

Peanuts 

Rye flour 

Cocoa and chocolate, manufactured 

Molasses and syrup 

Cheese 

Sausage 

Corn oil 

Cottonseed oil 

Fresh fish 

Cured fish 

Pickled fish 

Canned salmon 

Fresh beef 

Canned beef 

Pickled beef 

Fresh pork 

Pickled pork 

Canned pork 

Bacon 

Hams and shoulders 

Lard 

Neutral lard 

Lard compounds 

Mutton 

Stearin from animal fats 

Tallow 

Oleo oil 

Oleomargarine 

Eggs 

Butter 

Total 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 167 

Table 50 — Continued 



Order No. 



10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
20 
27 
2S 
29 
30 
31 



Commodity 



Annual average during war period 



Total car- Per cent, of 
bohydrate total car- ( Cumulated 
(metric bohydrate per cent, 
tons) 



Wheat (nutrients in flour) . . . , 

Wheat flour 

Refined sugar 

Rice 

Cornmeal and corn flour 

Glucose 

Syrup 

Oatmeal and rolled oats 

Milk, condensed and evaporated. . . 

Beans and dried peas 

Rye flour 

Raisins, dried 

Potatoes 

Grape sugar 

Prunes, dried 

Apples, green and ripe 

Molasses 

Bread and biscuit 

Apples, dried 

Apricots, dried 

Oranges 

Peaches, dried 

Cocoa and chocolate, manufactured . 

Honey 

Pears 

Onions 

Peanuts 

Cheese 

Molasses and syrup 

Canned beef 



Sausage 

Corn oil 

Cottonseed oil 

Fresh fish 

Cured fish 

Pickled fish 

Canned salmon 

Fresh beef 

Pickled beef 

Fresh pork 

Pickled pork 

Canned pork 

Bacon 

Hams and shoulders 

Lard 

N eutral lard 

Lard compounds 

Mutton 

Stearin from animal fats. 

Tallow 

Oleo oil 

Oleomargarine 

Eggs 

Butter 



Total 4,398,281 



2,292,624 

1,140,361 

464,268 

102,117 

54,272 

50,600 

45,675 

44,771 

37,337 

34,819 

19,554 

16,193 

14,812 

13,704 

13,687 

11,111 

9,924 

5,903 

5,401 

4,453 

3,928 

2,999 

2,492 

2,387 

1,871 

1,432 

807 

585 

95 

69 

30 

















































52.125 
25.927 
10.556 
2.322 
1.234 
1.150 
1.038 



.018 
.849 
792 
445 



337 

.312 

.311 

.253 

0.226 

0.134 

0.123 

0.101 

0.089 

.068 

.057 

.051 

.042 

.033 

.018 

.013 

0.002 

002 

0.001 

















































100.000 



52.125 

78.052 

88.608 

90.930 

92.164 

93.314 

94.352 

95.370' 

96.219* 

97.011 

97.456 

97.824 

98.161 

98.473 

98.784 

99.037 

99.263 

99.397 

99.520 

99.621 

99.710 

99.778 

99.835 

99.889 

99.931 

99.964 

99 .982 

99.995 

99 .997 

99.999 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100.000 

100. OOO 
100.000 
100. ooo 
100. ooo 
100. ooo 
100.000 
100.000 
100.000 
100.000 
100.000 



168 



THE NATION S FOOD 



Table 51. — Calory Content of All Exported Human Foods, Arranged 
by Commodities, in Descending Order of Importance 



Order No. 



Commodity 



Annual average during prewar years 



Total 

(millions of 

calories) 



Per cent, 
of total 
calories 



Cumulated 
per cent. 



9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 
40 
41 
42 
43 
44 
45 
46 
47 
48 
49 
50 
51 
52 
53 
54 



Wheat (nutrients in flour) 

Wheat flour 

Lard 

Cottonseed oil 

Bacon 

Oleo oil 

Lard compounds 

Hams and shoulders 

Syrup 

Rice 



Glucose 

Pickled pork 

Neutral lard 

Refined sugar 

Cornmeal and corn flour 

Tallow 

Prunes, dried 

Corn oil 

Grape sugar 

Apples, dried 

Molasses 

Pickled beef 

Apples, green and ripe 

Beans and dried peas 

Oatmeal and rolled oats 

Canned salmon 

Potatoes 

Bread and biscuit 

Raisins, dried 

Apricots, dried 

Milk, condensed and evaporated 

Butter 

Eggs 

Cured fish 

Peanuts 

Oranges 

Stearin from animal fats 

Sausage 

Oleomargarine 

Canned beef 

Fresh beef 

Cheese 

Pears 

Peaches, dried 

Canned pork 

Mutton 

Onions 

Cocoa and chocolate, manufactured . . 

Fresh pork 

Pickled fish 

Honey 

Rye flour 

Fresh iisli 

Molasses and Byrup 

Total 



5,142,762 

3,845,833 

2,171,769 

1,252,883 

541,895 

444,976 

302,825 

297,268 

285,127 

262,302 

235,802 

208,872 

191,897 

137,508 

134,489 

120,763 

104,145 

85,459 

69,636 

57,962 

56,128 

55,950 

54,727 

54,018 

46,317 

43,831 

38,226 

34,644 

30,832 

28,308 

26,241 

20,055 

16,715 

15,832 

14,397 

13,612 

13,320 

12,924 

10,849 

9,667 

9,106 

8,881 

8,201 

7,597 

5,800 

5,667 

5,456 

5,264 

3,270 

2,994 

2,508 

1,906 

1,731 

385 



31.056 
23.224 
13.115 
7.566 
3.272 
2.687 
1.829 
1.795 
1.722 
1.584 
1.424 
1.261 
1.159 
0.830 
0.812 
0.729 
0.629 
0.516 
0.421 
0.350 
0.339 
0.338 
0.331 
0.326 



.280 

.265 

.231 

.209 

.186 

,171 

.158 

.121 

.101 

.096 

.087 

0.082 

0.080 

0.078 

0.066 

0.058 

0.055 

0.054 

0.050 

0.046 

0.035 

0.034 

0.033 

0.032 

0.020 

0.018 

0.015 

0.012 

0.010 

0.002 



31.056 
54.280 
67.395 
74.961 
78.233 
80 .920 
82.749 
84.544 
86.266 
87.850 
89.274 
90.535 
91.694 
92.524 
93.336 
94.065 
94.694 
95.210 
95.631 
95.981 
96.320 
96.658 
96.989 
97.315 
97.595 
97.860 
98.091 
98.300 
98.486 
98.657 
98.815 
98.936 
99.037 
99.133 
99.220 
99.302 
99.382 
99 .460 
99.526 
99.584 
99.639 
99.693 
99.743 
99 .789 
99.824 
99.858 
99.891 
99.923 
99.943 
99.961 
99 .976 
99.988 
99.998 
100.000 



1(),559,532 100.000 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 169 

Table 51 — Continued 



Order No. 



1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 
40 
41 
42 
43 
44 
45 
46 
47 
48 
49 
50 
51 
52 
53 
54 



Commodity 



Wheat (nutrients in flour) 

"Wheat flour 

Refined sugar 

Lard 

Bacon 

Cottonseed oil 

Hams and shoulders 

Rice 

Oleo oil 

Milk, condensed and evaporated. . . . 

Cornmeal and corn flour 

Oatmeal and rolled oats 

Lard compounds 

Fresh beef 

Glucose 

Beans and dried peas 

Syrup 

Pickled pork 

Canned beef 

Cheese 

Rye flour 

Neutral lard 

Pickled beef 

Canned salmon 

Raisins, dried 

Potatoes 

Butter 

Tallow 

Prunes, dried 

Grape sugar 

Stearin from animal fats 

Apples, green and ripe 

Fresh pork 

Cocoa and chocolate, manufactured 

Molasses 

Corn oil 

Bread and biscuit, 

Peanuts 

Apples, dried 

Sausage 

Eggs 

Apricots, dried 

Oleomargarine 

Cured fish 

Oranges 

Peaches, dried 

Honey 

Canned pork 

Pears 

Onions 

Mutton 

Fresh fish 

Pickled fish 

Molasses and syrup 



Annual average during war years 



Total Per cent. 

(millions of of total 

calories) calories 



Total. 



LI, 112,466 

5,527,236 

1,903,768 

1,852,757 

1,637,090 

873,503 

488,675 

464,813 

323,769 

290,367 

280,054 

272,386 

262,828 

236,578 

207,488 

199,917 

187,293 

186,821 

108,344 

104,799 

89,287 

86,779 

86,587 

80,472 

75,199 

69,113 

67,182 

59,875 

57,730 

56,206 

50,423 

49,899 

44,048 

41,852 

40,693 

38,639 

34,530 

25,094 

24,280 

23,947 

22,054 

20,228 

20,034 

19,951 

17,208 

13,627 

9,848 

8,403 

8,283 

7,244 

4,620 

2,718 

2,409 

392 



27,779,806 



40.002 
19.897 
6.853 
6.669 
5.893 
3.144 
1.759 
1.673 
1 . 165 
1.045 
1.008 
0.981 
0.946 
0.852 
0.747 
0.720 
0.674 
0.673 
0.390 
0.377 
0.321 
0.312 
0.312 
0.290 
0.271 
0.249 
0.242 
0.216 
0.208 
0.202 
0.182 
0.180 
0.159 
0.151 
0.146 
0.139 
124 
0.090 
0.087 
0.086 
0.079 
0.073 
0.072 
0.072 
0.062 
0.049 



Cumulated 
per cent. 



035 
030 
030 
026 
017 
010 
009 
001 



100.000 



40.002 
59.899 
66.752 
73.421 
79.314 
82.458 
84.217 
85.890 
87.055 
88.100 
89.108 
90.089 
91.035 
91.887 
92.634 
93.354 
94.028 
94.701 
95.091 
95.468 
95.789 
96.101 
96.413 
96.703 
96.974 
97.223 
97.465 
97.681 
97.889 
98.091 
98.273 
98.453 
98.612 
98.763 

98 .909 

99 .048 
99.172 
99.262 
99.349 
99 .435 
99.514 
99.587 
99.659 
99.731 
99.793 
99.842 
99 .877 
99 .907 
99.937 
99 .963 
99.980 
99 .990 
99 .999 

100.000 



170 

Wheat and wheaft flour stand at the head here as would be ex- 
pected, from data already presented. Together they account for 
about 80 per cent, of the protein exported in human foods. There 
are many notable changes in the position of commodities in the war 
years as compared with prewar. Thus fresh beef moved up from 
twentieth to fifth place in relative importance. Fresh pork moved 
up from thirty-fourth place to sixteenth. Rye flour advanced 
from thirty-seventh to nineteenth place. Condensed milk, as has 
been seen already, made a notable advance in its export significance, 
changing from fifteenth place to the eighth. 

Before the war five commodities, wheat, wheat flour, hams and 
shoulders, bacon and rice accounted for more than 90 per cent, of 
the protein exported in human foods. During the war period rice 
has been dropped from this list, and four other commodities have 
come in, namely, fresh beef, beans and dried peas, oatmeal and rolled 
oats, and condensed and evaporated milk. So that, during the war 
period eight commodities contributed 90 per cent, of the total 
exported protein. 

Lard stands at the top of the list in both periods, but it contrib- 
uted 10 per cent, less to the total fat exports in the war period than 
before. One observes in the case of the fat the same thing which 
was apparent in protein exports, namely that in the war period there 
was an increased scattering of exports of nutrients among different 
commodities. Thus in the present case, while in the prewar period 
9 commodities contributed over 90 per cent, of the total fat ex- 
ported in human foods, in the war period 13 commodities were 
required to get over the 90 per cent. mark. In both periods only 
two primary products were included in this 90 per cent, group, 
namely cottonseed oil and wheat (including flour in the war period). 
The most notable single commodity advance in percentage contribu- 
tion to fat exports during the war is perhaps that of bacon, though 
it involves only a slight change in position in the table. But bacon 
which contributed 8 per cent, of the total exported fat in prewar 
times contributed 22 per cent, during the war period. 

Of the total exported carbohydrate four or five commodities, 
wheat, flour, rice and syrup or refined sugar and glucose account 
for over 90 per cent. In the prewar period syrup was one of the 
five commodities necessary to make up 90 per cent., but was re- 
placed during the war period by refined sugar. Also glucose came 
in the list before the war. Condensed milk moved up from nine- 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 171 



PROTEIN EXPORTS 
PERCENTAGE CONTRIBUTION TO TOTAL 



















WHEAT 








^/>^>22^^^^^ 






















'////A 


BACON 


- 














HAMS A/10 SHOULDERS 


m 














FRESH BEEF 


m 














JEANS AND PEAS 


m 














OATMEAL 


m 














C0NOENSE0 MILK 


m 














CANNED SALMON 


1 














RICE 


| 














CANNED BEET 


. 














43 OTHER FOODS 
COMBINED 


mm ^ 



W&* prewar period mmm WAR PERIOD 
Fig. 21. — Diagram showing the relative importance of different commodities in the 
gross exports of protein in human foods. 

EAT EXPORTS PERCENTAGE CONTR/BUT/ON TO TOTAL 





PER CENT 
/O SO 30 40 SO 6 
















LARD 


'///////////// 


'/////////////. 












BACON 
























MAMS / SHOULDERS 


m 7A 




OLEO O/L 


7777772l 












MiEATfah-aHs m flar) 


Em 












LARD COMPOUNDS 


WW 












P/CXLED PORK 


m 












FRESH AEEF 














WHEAT FLOOR 


m 












CONDENSED MILK 


. 












NEUTRAL LARD 


S 3 












P/CKLED BEEF 


i 












CHEESE 


. 












BUTTER 


i 












39 OTHER FOODS 
COMBINED 


Zg59 













T7777\ PREWAR PERioa . 



Fig. 22. — Diagram showing the relative importance of different commodities in the 
gross exports of fat in human foods. 



172 



THE NATION^ FOOD 



teenth to ninth place, because of the tremendously increased ex- 
ports and its high sugar content. 

Table 51 well shows the readjustment and changes in human 
food exports brought about by the war. In both prewar and war 
periods 12 commodities contributed over 90 per cent, of the total 
caloric value of the exports. But only 8 out of the 12 commodities 



WHEAT FLOUR 



refihed sugar 



CONDENSED MIL/ 



BEANS *,\D PEAS 



44 OTHER FOODS 
COMB/NED 



CARBON/ORATE EXPORTS 
PERCENTAGE C0/VTR/8UT/0N TO TOTAL 

PER CENT 

n zo jo to 



'/////sy////Z'//A//s// ////y//A 




I WAR PER/OO 



Fig. 23. — Diagram showing the relative importance of different commodities in the 
gross exports of carbohydrate in human foods. 

on the prewar 90 per cent, list appear in the war period 90 per cent, 
list. And only 7 out of the 12 commodities on the war 90 per cent, 
list appear in the prewar. Refined sugar advanced during the 
war period to third place in caloric contribution to the exports, 
whereas formerly it had been in the fourteenth place in the 
commodity list. Cornmeal and oatmeal, as well as, of course, 
condensed milk, became more important factors in the nutrient 
exports during the war. Fresh beef came forward from forty-first 



GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 173 



position to fourteenth. But even then fresh beef contributed 
less than 1 per cent, to the total caloric value of the exported 
human foods. In general, foods of relatively high nutrient con- 
centration moved up in the list during the war and those of rela- 
tively low nutrient concentration went down. This is, of course, 
an expected consequence of the shortage of tonnage. 



CALORY CONTENT OE EXPORTS 
PERCENTAGE CONTRIBUTION TO TOTAL 

PER CENT 



30 



JO 



50 

















WHEAT 


///////////Ma 


7] 










WHEAT FLOUR 


////^^A 




zza 


REEINEO SUGAR 






LARD 
SACO/I 




zm 


COTTONSEED OIL 
HAMS 4 SHOULDERS 


'//////A 


ff/CE 
OLCO OIL 

CONOENSED MILK 


a 

¥ 

k 












CORN MEAL 


1 












OATMEAL 


i 












LARD COMPOUNDS 


F 












fresh beef 


1 












GLUCOSE 


P 












39 OTHER EOOOS 
COH0//VEO 


W/////L 


a 



X/IZ/iPREnM PER 100 ■■/r,*? PERIOD 

Fig. 24. — Diagram showing the relative importance of different commodities in their 
contribution to the caloric content of exported human foods. 

As a whole these tables bear out the point made when the similar 
production tables were under discussion, namely that the contri- 
bution of a relatively few food commodities to the total is so 
tremendous that a whole flock of really minor, though usually 
considered important, staple foods might be totally neglected 
without making any special difference in the net nutritional result. 
This fact is so evident that in the days of Paley it might well have 
been adduced as a special instance of the goodness of God to food 
administrators as a class. 

The data of Tables 48 to 51 are shown graphically in Figs. 21 
to 24. 



174 

It is evident from these diagrams that, in our exports of human 
food, wheat, wheat flour, lard, bacon, cottonseed oil, hams and 
shoulders, and refined sugar are the only items of special significance 
in a nutritional sense. All but a relatively small percentage of the 
total nutritional value of the human food exports is comprised 
in these commodities. 

Before leaving the subject of exports, and concluding this 
chapter, it is necessary to recall to mind that the data regarding 
what are technically called "foreign exports, rr which are the re- 
exports of imported foods of foreign origin have not been presented. 
The amounts involved are not generally large, but in arriving 
at a final net export balance accurately it is essential to include 
these re-exports of imported articles. It does not seem necessary, 
however, to present the detailed figures here. In arriving at net 
exports and imports, given in the next chapter, the "foreign export" 
figures were used in attaining the final result. 



CHAPTER VIII 

NET IMPORTS AND NET EXPORTS OF PRIMARY AND 
SECONDARY HUMAN FOODS 

It is now possible, by combining the data discussed in Chapters 
VI and VII to arrive at net figures on imports and exports. The 
first step in this process is to make net foreign import tables, which 
can be done by combining Tables 28 and 32 in Chapter VI, which 
exhibit the gross importation of primary and secondary human 
foods, with the tables prepared in connection with, but omitted 
from Chapter VII, which exhibit the re-exportation of these same 
imported foods. The balance, shown in Tables 53 and 55, gives 
the amount of imported foods remaining in this country for con- 
sumption therein. 

In Chapter VI it was pointed out that in making the nutrient 
calculations on imports no deductions for loss, spoilage, etc., were 
there made, it being the intention to make such allowances on the 
final net import tables. This is done in Tables 53 and 55. In 
arriving at the amounts to be deducted it has been necessary simply 
to make the best percentage estimate possible, there being no exact 
statistics on the matter. Some of these estimates are certainly 
rough, but it must be remembered that because of the slight im- 
portance of imports in the total nutritional intake of this country, 
with the exception of sugar and rice, an estimate of a deduction 
for industrial use or spoilage may be very far out of the way without 
having any significance in the final consumption result. The United 
States is, in this regard, in a very different position from a nation 
dependent upon imports for the major portion of its food. Anyone 
who is critically interested may calculate for himself the effect 
of doubling or halving the percentage deductions of imports fisted in 
Table 52 upon the final per capita consumption figures of Chapter 
IX. He will find that only an insignificant and inappreciable 
effect is produced. 

175 



176 



THE NATION S FOOD 



Table 52. — Percentage Deductions from Net Foreign Imports for 
Non-food Uses, Spoilage, Waste in Storing, Handling, Trans- 
portation, Etc. 



Commodity 


Percentage deduction 


Remarks 


Rice flour 


50 


per cent. 






This item includes rice flour, meal 
and broken rice. None of the 
meal goes to human food. It is 
estimated to average half the 
total item. The broken rice used 
in brewing has been all allowed 
for in production figures, though 
some of the imports are so used. 
Here all the broken rice is there- 
fore allowed to go in as human 
food. 


Wheat 


5 


per cent. 






For loss in storage and transporta- 




tion. Some of the imports are 












used for seed, but all the nutri- 












ents in the seed used have been 












allowed for in production and so 












no deduction is made for this 












item here. 


Onions 


10 


per cent. 






For spoilage in storage and dis- 




tribution. 


Potatoes 


10 


per cent. 






For spoilage in storage and dis- 
tribution. 


Molasses 


60 


per cent. 






It appears that at least this pro- 
portion of imported molasses 
goes to other than human food 
uses. 


Bananas 


10 


per cent. 






For spoilage in distribution . 


Oranges 


5 


per cent. 






For spoilage in distribution. 


Cocoanut oil 


100 


per cent. 


1911- 


-12 


For non-food industrial uses on 




100 


per cent. 


1912- 


-13 


the assumption that the dis- 




99.5 per cent. 


1913- 


-14 


tribution of the imported oil 




97 . 5 per cent. 


1914-15 


between food and non-food uses 




98 


per cent. 


1915- 


-16 


is the same as that of the 




99 


per cent. 


1916- 


-17 


domestically produced oil. 




87 


per cent. 


1917- 


-18 




Cottonseed oil. . 


5 


per cent. 


1911- 


-12 


Cf. preceding item. 




6 


per cent. 


1912- 


-13 






6 


per cent. 


1913- 


-14 






5 


per cent. 


1914-15 






9 


per cent. 


1915- 


-16 






7 


per cent. 


1916- 


-17 






5 


per cent. 


1917- 


-18 




Cacao, crude . . . 


25 per cent, of 


fat con- 


To allow for cocoa butter not used 




tent, 


18 per 


cent. 


of 


as food. 




calories. 









NET IMPORTS AND EXPORTS OF HUMAN FOODS 177 

In Table 52 are listed the items on which deductions have been 
made, showing the amount in each case. These amounts are 
stated in percentages and are to be understood as percentages of the 
net imports deducted. For example, suppose in a particular year 
x bushels of wheat were imported and y bushels were re-exported. 
Then (x — y) is the net import. According to Table 52 the deduction 
on wheat is 5 per cent. Then the final figure which appears in 
Table 53 for net wheat imports is (x — y) — 0.05 (x — y). The 
same rule is applied in all the other cases. In the case of items not 
mentioned in Table 52, no deductions have been made. 

The same percentage deductions are applied to each of the 
seven years, except in the case of cottonseed and cocoanut oils. 
Undoubtedly the true losses and industrial uses vary somewhat from 
year to year, but it is assumed that these variations are likely to be 
as often in excess as in defect of the percentages here used. In the 
case of the oils more definite figures can be arrived at, and hence 
are used. 

The net primary food imports consumed in the country are shown 
in Table 53. 



178 



THE NATION S FOOD 



Table 53. — Showing Net Foreign Impokts of Primary Foods Consumed 
in the United States, After Deducting Re-exports, Non-food Uses 

and Losses 



Commodity 



1911-12 



Net im- 
ports in 
metric tons 



Protein 

in metric 

tons 



Fat in 

metric 

tons 



Carbohy- 
drate in 

metric tons 



Calories 

in 
millions 



Grains and Their Derivative 
Products 

Macaroni 

Rice 

Rice flour 

Wheat 

Wheat flour 



49,072 
22,319 
26,437 
69,764 
14,108 



5,986 
1,786 
2,115 

5,774 
1,608 



491 

45 

53 

506 

142 



36,412 
17,631 
20,885 
38,037 
10,595 



178,504 
80,249 
95,C61 

184,368 
51,353 



Sub-total — Grains . 



181,700 



Beans and lentils. 

Onions 

Peas, dried 

Potatoes 



26,553 

33,203 

17,446 

331,158 



17,269 



1,237 



123,560 



589,535 



5,869 

457 

4,291 

5,962 



381 



175 
331 



16,347 

2,903 

10,816 

48,679 



94,638 

14,685 

63,653 

227,137 



Sub-total — ■ Vegetables . 



408,360 



16,579 



78,745 



400,113 



Saccharine Materials 

Honey 490 

Molasses 82,819 

Beet sugar 2,950 

Cane sugar ■ 2,542,958 

Maple sugar and syrup 982 



397 

53,832 

2,950 

2,542,958 

756 



1,642 

220,744 

12,098 

10,427,585 

3,105 





! 2.630.199 


2 




2,600,893 


10,665,174 




Fruits 


j 946,985 


7,575 
352 
179 
351 
28 
145 
1 


3,788 

263 

259 

17 

37 

3,715 


121,214 

10,872 

7,018 

6,203 

857 

1,562 

12 


563,684 


Currants 

Dates 

Figs. 


t 14,652 

9,940 

8,360 

1,250 


48,291 

31,775 

• 27,185 

3,983 


Olives 

Oranges 


18,391 

157 


41,562 
53 


Sub-total — Fruits 


999,735 


8,631 


8,079 


147,738 


716,533 



Vegetable Oils and Nuts 


7,638 

4,907 

6,848 

16,435 

2,418 

9,520 

16,652 

16,861 

"618 
57,337 

1,273 


1,451 

424 

1.4C5 

1,577 

150 

818 

' 8,295 
219 


3,805 
1,795 
2,382 
5,580 
1,388 
3,217 
16,319 
16,513 

' 606 
19,432 

493 


1,193 

355 

1,033 

1,115 

764 

323 

16,208 
433 


46,210 


Filberts 

Peanuts 


19,867 
32,118 

62,887 




16,657 


Cream and Brazil nuts 


34,735 
151,819 


Edible olive oil 


153,730 




5,643 


Cacao, crude 

Cocoa and chocolate, manufac- 


279,750 
7,266 






Sub-total — Oils and Nuts 


140,507 


14,339 


71,530 


21,424 


810,682 


Fish 


57,300 

11,370 

1,130 

4,000 


9,741 

1,956 

178 

424 


3,094 

432 

18 

30 




' 6 
14 


68,720 


Fresh fish 


12,458 


Crab meat 


922 
2,065 






Sub-total — Fish 


73,800 


12,299 


3,574 


20 


84,165 


Grand Total — All Primary Food 
Imports 


4,434,301 


69,119 


85,405 


2,972,380 


13,266,202 



NET IMPORTS AND EXPORTS OF HUMAN FOODS 



179 





Table 53 


— Continued 








1912-13 


Commodity 


Net im- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Derivative 
Products 


48,283 
25,197 
31,203 
18,598 
9,476 


5,891 
2,016 
2,496 
1,540 
1,080 


483 
50 
63 

136 
94 


35,827 
19,906 
24,650 
10,140 
7,117 


175,636 


Rice 


90,601 




112,197 


Wheat 


49,151 


Wheat flour 


34,494 








132,757 


13,023 


826 


97,640 


462,079 






Vegetables 


27,407 

18,257 

20,407 

8,217 


6,057 
250 

5,020 
148 


393 
53 

203 
8 


16,873 
1,596 

12,653 
1,208 


97,682 




8,075 




74,459 




5,639 








74,288 


11,475 


657 


32,330 


185,855 






Saccharine Materials 


871 

97,226 

82,845 

2,701,014 

982 


4 




708 

63,196 

82,845 

2,701,014 

756 


2,918 




259,141 




339,713 




11,075,708 
3,105 










2,882,938 


4 




2,848,519 


11,680,585 






Fruits 


902,417 

13,855 

13,643 

7,404 

1,115 

14,308 

335 


7,219 
333 
245 
311 
24 
113 
2 


3,609 

250 

355 

15 

33 

2,890 

1 


115,509 

10,280 

9,632 

5,493 

765 

1,215 

26 


537,156 




45,661 




43,610 


Figs 


24,074 




3,554 




32,335 




113 








953,077 


8,247 


7,153 


142,920 


686,503 






Vegetable Oils and Nuts 


6,985 

4,526 

8,521 

11,857 

2,995 

5,313 

20,945 

18,212 

' 1,414 

54,042 

1,574 


1,362 

408 

1,857 

1,207 

186 

456 

' 7,819 
270 


3,572 
1,720 
3,154 
4,269 
1,719 
1,796 
20,525 
17,849 

1,386 

18,315 

611 


1,119 
341 

1,365 
853 
946 
181 

15,277 
535 


43,374 


Filberts 


19,046 




42,513 




48,118 




20,632 
19,387 






190,958 




166,051 








12,892 




263,677 


Cocoa and chocolate, manufac- 


8,988 






Sub-total — Oils and Nuts 


136,384 


13,565 


74,916 


20,617 


835,636 


Fish 


58,037 

12,449 

1,265 

3,633 


9,866 

2,141 

200 

374 


3,134 

473 

21 

27 


7 

13 


69,604 




13,641 




1.031 


Lobsters 


1,827 




75,384 


12,581 


3,655 


20 


86,103 






Grand Total — All Primary Food 
Imports 


4,254,828 


58,895 


87,207 


3,142,046 


13,936,761 



180 



THE NATION'S FOOD 

Table 53 — Continued 





1913-14 


Commodity 


Net im- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 
tons 


Carbohy- 
drate in 
metric tons 


Calories 
in millions 


Grains and Their Derivative 
Products 


57,189 
52,428 
31,723 
31,864 

7,872 


6,977 
4,195 
2,538 
2,637 
897 


572 
105 

63 
231 

79 


42,434 
41,417 
25,061 
17,374 
5,911 


208,028 

188,517 

114,067 

84,212 

28,652 






Wheat 


Wheat flour 




Sub-total — Grains 


181,076 


17,244 


1,050 


132,197 


623,476 


Vegetables 


43,791 
25,883 
17,214 

88,587 


9,677 

355 

4,235 

1,595 


628 
77 

172 
88 


26,960 

2,263 

10,673 

13,023 


156,075 




11,449 




62,809 




60,761 








175,475 


15,862 


965 


52,919 


291,094 






Saccharine Materials 


1,197 

141,824 

745 

2,867,316 

982 


5 




973 

92,185 

745 

2,867,316 

756 


4,013 




378,011 




3,056 




11,757,646 




3,105 








3,012,064 


5 




2,961,975 


12,145,831 






Fruits 


1,027,878 

14,349 

13,686 

8,472 

2,023 

19,387 

135 


8,222 
344 
247 
355 
44 
153 
1 


4,111 

258 

356 

16 

61 

3,916 


131,567 
10,646 
9,662 
6,286 
1,387 
1,647 
10 


611,836 




47,292 


Dates 


43,749 




27,548 




6,444 




43,813 




46 








1,085,930 


9,366 


8,718 


161,205 


780,728 






Vegetable Oils and Nuts 


8,524 

5,624 

19,845 

16,702 

4,656 

8,838 

17,228 

21,685 

168 

7,341 

69,973 

1,392 


1,550 

477 

4,636 

1,339 

288 

760 

io,i24 

239 


4,066 

2,019 

7,887 

4,763 

2,672 

2,988 

16,883 

21,251 

164 

7,195 

23,713 

540 


1,274 
399 

3,411 
948 

1,471 
301 

19,78 i 
473 


49,359 




22,347 




106,318 


Walnuts 


53,619 




32,076 


Cream and Brazil nuts 


32,247 


Chinese nut oil 


157,069 




197,706 




1,528 




66,941 




341,405 


Cocoa and chocolate, manufac- 
tured 


7,948 






Sub-total — Oils and Nuts 


181,976 


19,413 


94,141 


28,058 


1,068,563 


Fish 


76,898 

16,470 

1,187 

3,504 


13,073 

2,833 

188 

336 


4,153 

626 

19 

25 


7 i 

11 i 


92,224 




18,046 


Crab meat 


969 


Lobsters 


1,651 






Sub-total — Fish 


98,059 


16,430 


4,823 


18 ( 


112,890 






Grand Total — All Primary Food \ 
Imports 


1,734,580 


78,320 


109,697 


3,330,372 


1.1,022,5s 2 



NET IMPORTS AND EXPORTS OF HUMAN FOODS 
Table 53 — Continued 



181 





1914-15 


Commodity 


Net im- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Derivative 
Products 


25,592 
50,680 
16,965 
6,345 
5,572 


3,123 

4,054 

1,357 

525 

634 


256 

101 

34 

46 

56 


18,989 

40,037 

13,403 

3,460 

4,184 


93,097 




182,229 




61,003 


Wheat 


16,767 




20,280 








105,154 


9,693 


493 


80,073 


373,376 






Vegetables 


21,319 

19,147 

8,918 

6,592 


4,711 
264 

2,193 
118 


305 

58 

89 

6 


13,126 

1,673 

5,529 

969 


75,984 




8,468 




32,538 




4,522 








55,976 


7,286 


458 


21,297 


121,512 






Saccharine Materials 


1,551 

187,684 

3,060,785 
668 


6 




1,260 

121,994 

387 

3,060,785 

514 


5,198 




500,244 




1,586 




12,550,976 




2,115 








3,251,075 


6 




3,184,940 


13,060,119 






Fruits 
Bananas 


861,752 

13,602 

9,921 

8,647 

1,172 

13,150 

72 


6,914 
326 
179 
363 
26 
104 


3,447 

245 

258 

17 

35 

2,656 


110,304 

10,092 

7,004 

6,416 

804 

1,116 

5 


512,951 




44,829 




31,713 


Figs 


28,116 




3,733 




29,717 




25 








908,316 


7,912 


6,658 


135,741 


651,084 






Vegetable Oils and Nuts 

Almonds 

Filberts 


7,585 

6,041 

10,431 

14,931 

2,613 

6,915 

17,255 

23,412 

711 

6,508 

66,566 

1,072 


1,393 

519 

2,283 

1,398 

162 

595 

'9,63i 

185 


3,654 

2,198 

3,880 

4,954 

1,500 

2,338 

16,910 

22,944 

697 

6,377 

22,559 

416 


1,146 
434 

1,680 
990 
826 
235 

18,817 

365 


44,375 
24,320 




52,287 


Walnuts 


55,814 
18,001 




25,232 




157,320 


Edible olive oil 


213,462 




6,485 


Cottonseed oil 

Cacao, crude 

Cocoa and chocolate, manufac- 


59,341 
324,777 

6,120 






Sub-total — Oils and Nuts 


164,040 


16,166 


88,427 


24,493 


987,534 


Fish 
Cured fish 


70,325 

21,128 

1,041 

4,008 


11,956 

3,634 

165 

366 


3,798 

803 

16 

28 


6 

13 


84,341 


Fresh fish 


23,149 


Crab meat 


849 


Lobsters 


1,807 






Sub-total — Fish 


96,502 


16,121 


4,645 


19 


110,146 






Grand Total — All Primary Food 
Imports 


4,581,063 


57,184 


100,681 


3,446,563 


15,303,771 







182 



THE NATION S FOOD 



Table 53 — Continued 









1915-16 






Commodity 


Net im- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Derivative 
Products 
Macaroni 


9,781 

48,775 

12,613 

132,574 

28,426 


1,193 
3,902 
1,009 
10,973 
3,241 


98 

98 

25 

963 

284 


7,258 
38,532 

9,965 
72,284 
21,347 


35,578 


Rice 


175,379 


Rice flour 


45,353 


Wheat 


350,363 


Wheat flour 


103,472 






Sub-total — Grains 


232,169 


20,318 


1,468 


149,386 


710,145 






Vegetables 
Beans and lentils 


13,099 

18,728 

13,498 

5,074 


2,895 

257 

3,321 

91 


188 

55 

135 

5 


8,064 

1,637 

8,369 

745 


46,686 


Onions 


8,283 


Peas, dried 


49,247 
3,479 




Sub-total — Vegetables 


50,399 


6,564" 


383 


18,815 


107,695 


Saccharine Materials 
Honey 


1,905 
220.288 

3,'l98,6i3 
856 


7 




1,547 

143,186 

3,'l98,613 
659 


6,384 




587,146 


Beet sugar 




Cane sugar 

Maple sugar and syrup 


13,116,151 
2,708 


Sub-total — Sugars 


3,421,662 


7 




3,344,005 


13,712,389 






Fruits 
Bananas 


771,223 

10,948 

12,527 

3,065 

334 

21,667 

128 


6,169 
263 
226 
128 

7 
171 

1 


3,085 

197 

325 

6 

10 

4,376 


98,717 
8,123 
8,845 
2,275 
228 
1,840 
9 


459,065 




36,084 


Dates 


40,045 


Figs 


9,967 




1,062 




48,964 


Oranges 


44 






Sub-total — Fruits 


819,892 


6,965 


7,999 


120,037 


595,231 


Vegetable Oils and Nuts 

Almonds 

Filberts 


7,247 

4,663 

12,174 

16,332 

3,794 

6,380 

17,353 

25,104 

594 

7,092 

86,299 

1,015 


1,411 

383 

2,898 

1,632 

235 

548 

12,486 
174 


3,701 

1,627 

4,930 

5,774 

2,178 

2,157 

17,005 

24,602 

582 

6,950 

29,246 

394 


1,160 
321 
2,133 
1,154 
1,199 
218 

24,396 
345 


44,946 
17,999 




66,473 


Walnuts 


65,081 


Cocoanut, shredded 


26,137 


Cream and Brazil nuts 


23,278 
158,209 


Edible olive oil 


228,883 




5,414 


Cottonseed oil 


64,664 


Cacao, crude 


421,059 


Cocoa and chocolate, manufac- 


5,795 






Sub-total — Oils and Nuts 


188,047 


19,767 


99,146 


30,926 


1,127,938 


Fish 


66,643 

24,631 

1,338 

3,976 


11,329 

4,236 

212 

349 


3,599 

936 

22 

27 


8 

12 


79,925 


Fresh fish 


26,988 


Crab meat 


1,092 




1,725 






Sub-total— Fish 


96,588 


16,126 


4,584 


20 


109,730 


Grand Total — All Primary Food 
Imports 


4,808,757 


69,747 


113,580 


3,663,189 


16,363,128 



NET IMPORTS AND EXPORTS OF HUMAN FOODS 



183 





Table 53- 


—Continued 








1916-17 


Commodity 


Net im- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Derivative 
Products 

Macaroni 

Rice 


1,551 

48,373 

8,549 

622,717 

15,329 


189 

3,869 

684 

51,540 

1,748 


15 

97 

17 

4,525 

153 


1,150 

38,214 

6,753 

339,525 

11,513 


5,642 

173,935 

30,739 


Wheat 


1,645,695 
55,799 








696,519 


58,030 


4,807 


397,155 


1,911,810 






Vegetables 
Beans and lentils 


88,144 
40,741 
19,738 
74,641 


19,480 

560 

4,855 

1,344 


1,263 

120 

198 

74 


54,266 

3,562 

12,237 

10,973 


314,152 

18,021 


Peas, dried 

Potatoes 


72,016 
51,195 




223,264 


26,239 


1,655 


81,038 


455,384 






Saccharine Materials 

Honey 

Molasses 


2,145 

279,297 

13 

3,148,579 

1,420 


8 





1,742 

181,542 

13 

3,148,579 

1,093 


7,187 

744,427 

54 




12,910,984 


Maple sugar and syrup 


4,491 


Sub-total — Sugars 


3,431,454 


8 




3,332,969 


13,667,143 


Fruits 

Currants. 

Dates 

Figs 

Raisins 

Olives 

Oranges 


722,327 

4,620 

11,376 

7,217 

835 

20,605 

154 


5,778 
111 
205 
303 
18 
163 
1 


2,889 

83 

295 

13 

25 

4,162 




92,457 
3,428 
8,031 
5,355 
573 
1,750 
12 


429,960 
15,229 
36,367 
23,469 
2,662 
46,564 
52 


Sub-total — Fruits 


767,134 


6,579 


7,467 


111,606 


554,303 






Vegetable Oils and Nuts 


10,431 

5,872 

15,716 

17,402 

4,402 

6,488 

23,974 

26,144 

355 

5,781 

133,634 

826 


1,985 

511 

3,836 

1,634 

273 

558 



19,335 

141 


5,207 

2,156 

6,536 

5,790 

2,527 

2,193 

23,494 

25,621 

348 

5,666 

45,289 

321 


1,632 
426 
2,824 
1,156 
1,391 
221 

37,777 
281 


63,209 


Filberts 

Peanuts 


23,868 
88,086 
65,251 


Cocoanut, shredded 


30,329 
23,673 




218,581 




238,364 
3,234 




52,709 


Cacao, crude 

Cocoa and chocolate, manufac- 
tured 


652,013 

4,718 


Sub-total — Oils and A T uts 


251,025 


28,273 


125,148 


45,708 


1,464,035 


Fish 


73,100 

27,126 

1,804 

3,583 


12,426 

4,668 

285 

357 


3,947 

1,030 

29 

26 


ii 

12 


87,669 




29,721 




1,471 




1,748 






Sub-total — Fish 


105,613 


17,736 


5,032 


23 


120,609 


Grand Total — All Primary Food 


5,475,009 


136,865 


144,109 


3,968,499 


18,173,284 







184 



THE NATION S FOOD 





Table 53- 


—Continued 








1917-18 


Commodity 


Net im- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Derivative 
Products 


291 

134,457 
10,899 

700,763 
52,951 


35 

10,755 

873 

57,957 

6,036 


3 

268 

22 

5,088 

530 


216 

106,221 

8,611 

381,792 

39,767 


1,059 




483,468 




39,189 


Wheat 


1,850,566 




192,743 






Sub-total — Grains 


899,361 


75,656 


5,911 


536,607 


2,567,025 


Vegetables 


92,646 
30,493 
31,711 
27,308 


20,474 

419 

7,801 

491 


1,329 

90 

316 

27 


57,040 
2,666 

19,661 
4,014 


330,200 




13,487 




115,702 




18,730 








182,158 


29,185 


1,762 


83,381 


478,119 






Saccharine Materials 


3,299 
319,082 


14 




2,678 
207,402 

2,801,476 
1,921 


11,053 




850,470 






2,801,476 
2,495 




11,487,660 
7,895 








Sub-total — Stigars 


3,126,352 


14 




3,013,477 


12,357,078 


Fruits 


721,320 
2,332 
2,450 
4,612 
361 
7,830 
47 


5,771 

56 

44 

194 

8 

62 


2,885 

43 

63 

9 

11 

1,582 


92,328 

1,730 

1,729 

3,422 

247 

665 

4 


429,360 




7,685 




7,831 


Figs 


14,997 




1,150 




17,695 




15 








738,952 


6,135 


4,593 


100,125 


478,733 






Vegetable Oils and Nuts 


10,528 

9,178 
34,532 
10,326 

9,250 
13,455 
16,820 

8,666 
15,200 

6,050 
157,463 

117 


2,039 
802 

8,823 

1,164 
574 

1,158 

' 22,783 
20 


5,343 
3,385 

15,043 
4,107 
5,309 
4,548 

16,484 
8,492 

14,896 
5,928 

53,363 

46 


1,673 
669 

6,496 
823 

2,923 
457 

44,5 ii 
40 


64,891 




37,462 


Peanuts 


202,744 
46,309 


Cocoanut, shredded 


63,724 
49,093 




153,352 


Edible olive oil 


79,012 




138,594 




55,157 


Cacao, crude 

Cocoa and chocolate, manufac- 
tured 


768,269 
670 


Sub-total — Oils and Nuts 


291,585 


37,363 


136,944 


57,595 


1,659,277 


Fish 


78,140 

27,177 

2,203 

3,172 


13,284 

4,674 

348 

317 


4,220 

1,033 

35 

23 


14 

11 


93,714 




29,777 




1,796 


Lobsters 


1,552 


Sub-total — Fish 


110,692 


18,623 


5,311 


25 


126,839 


Grand Total — All Primary Food 
Imports 


5,349,100 


166,976 


154,521 


3,791,210 


17,667,071 



NET IMPORTS AND EXPORTS OF HUMAN FOODS 

Table 53 is summarized by years in Table 54. 



185 



Table 54. — Summary of Imported Primary Food Consumed in the United 

States 
(Metric Tons) 



Year 


Net imports 

in metric 

tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories in 
millions 


1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 


4,434,301 
4,254,828 
4,734,580 
4,580,963 
4,808,763 
5,475,009 
5,349,100 


69,119 
58,895 
78,320 
56,984 
69,747 
136,865 
166,976 


85,405 
87,207 
109,697 
100,681 
113,580 
144,009 
154,521 


2,972,380 
3,142,046 
3,336,372 
3,446,653 
3,663,195 
3,968,499 
3,791,210 


13,266,202 
13,936,761 
15,022,582 
15,303,771 
16,363,152 
18,173,284 
17,667,171 


Total 7 years 


33,637,544 
4,805,363 


636,906 
90.987 


795,100 

113,586 

94,103 

128,198 

2.1 
2.5 
2.4 


24,320,355 
3,474,336 
3,150,266 
3,717,389 

70.4 
73.6 
72.3 


109,732,923 
15,676,132 
14,075,182 

16,876,845 

- 1426 . 8 


Annual average, whole 
period 


Annual average, 3 pre- 
war years 


4,474,570 68.778 


Annual average, war 
period 

Per cent, nutrients to 
total (and calories 
per lb.), 3 prewar 
years 


5,053,459 


107,643 

1.5 
2.1 
1.9 


Per cent, nutrients to 
total (and calories 
per lb.), war period. 




1514 9 


Per cent, nutrients to 
total (and calories 
per lb.), whole period 




1479 7 







From this table it is evident that in general the amount of im- 
ported primary foods consumed in the United States has increased 
steadily since 1911-12. The energy content has gone up every year 
except the last. There are some fluctuations in the protein and fat 
curves but the general upward trend is unmistakable in all. In all 
cases the annual average for the war period is higher than in the 
prewar years. 

The secondary food imports consumed in this country are ex- 
hibited in Table 55. 



186 



THE NATION S FOOD 



Table 55. — Showing Net Foreign Imports of Secondary Foods Con- 
sumed in the United States, After Deducting Re-exports 





1911-12 


Commodity 


Net 
imports 
in metric 

tons 


Protein 

in metric 

tons 


Fat in 
metric 

tons 


Carbo- 
hydrate 
in metric 
tons 


Calories 
in 
millions 


Meats and Derivative 

Products 

Beef and veal 


907 
340 

227 

440 
2,229 


138 
44 
30 

80 



140 

82 
55 

87 
2,229 




1,870 
941 


Mutton and lamb 


Fresh pork 


635 


Bacon and hams 




Bologna sausage 


1,135 
20,733 


Oleo stearin 






Sub-total — Meats 


4,143 


292 


2,593 




25,314 






Poultry and Eggs 
Eggs, whole 


662 
20 


*86 
3 


62 

2 


::: 


927 


Eggs, dried, frozen, etc 


32 


Sub-total — Poultry 


682 


89 


64 


959 


Dairy Products 

Butter 

Cheese. 

Cream 


447 

21,063 

4,371 

1,363 


5 

5,435 

107 

52 


380 

7,120 

786 

49 


506 

191 

63 


3,553 
90,552 

8,524 


Milk 


925 






Sub-total — Dairy Products. . . 


27,244 


5,599 


8,335 


760 


103,554 


Grand Total 


32,069 


5,980 


10,992 


760 


129,827 







NET IMPORTS AND EXPORTS OF HUMAN FOODS 



187 



Table 55 — Continued 



1912-13 



Commodity 


1 Net 
imports 
in metric 
tons 


t Protein 

in metric 

tons 


r- ntin Carbo- 


Calories 
.in 

millions 


Meats and Derivative 

Products 

Beef and veal 


6,804 
907 
454 

327 
4,315 


1,034 

118 

61 

59 


1,048 
218 
110 

64 
4,315 




14,025 


Mutton and lamb 


2,510 


Fresh pork 


1,270 


Bacon and hams 


Bologna sausage 

Oleo stearin 


844 
40,137 




Sub-total — Meats 


12,807 


1,272 


5,755 




58,786 






Poultry and Eggs 
Eggs, whole 


930 
104 


122 
15 

137 


87 
11 




1,303 


Eggs, dried, frozen, etc 


164 


Sub-total — Poultry 


1,034 


98 




1,467 






Dairy Products 
Butter 


525 
22,356 

4,865 
2,937 


5 

5,768 

119 

111 


447 

7,556 

875 

105 


537 
212 
131 


4,178 


Cheese 


96,107 


Cream 


9,488 


Milk 


1,973 






Sub-total — Dairy Products . . . 


30,683 


6,003 


8,983 


880 


111,746 


Grand Total 


44,524 


7,412 


14,836 


880 


171,999 







188 



THE NATION S FOOD 
Table 55 — Continued 





1913-14 


Commodity 


Net 
imports 
iii metric 

tons 


Protein Fat in 

in metric metric 

tons tons 


Carbo- 
hydrate 
in metric 
tons 


Calories 

in 
millions 


Meats and Derivative 

Products 

Beef and veal 


81,656 

5,766 

2,098 

911 

326 

2,379 


12,411 

749 

281 

104 

59 


12,576 

1,383 

508 

421 

64 

2,379 




168,317 

15,952 

5,873 

4,349 


Mutton and lamb 


Fresh pork 


Bacon and hams 


Bologna sausage 


842 


Oleo stearin 


22.128 






Sub-total — Meats 


93,136 


13,604 


17,331 




217,461 




Poultry and Eggs 

Eggs, whole 

Eggs, dried, frozen, etc 


4,082 
1,551 


533 
230 


381 
164 




5,717 
2,463 


Sub-total — Poultry 


5,633 


763 


545 




8,180 






Dairy Products 
Butter 


3,533 
28,863 

6,917 
23,586 


35 

7,446 

169 

891 


3,004 

9,757 

1,244 

845 


692 

302 

1,062 


28,083 
124,082 


Cheese 


Cream 


13,490 


Milk 


15,861 




Sub-total — Dairy Products . . . 


62,899 


8,541 


14,850 


2,056 


181,516 


Grand Total 


161,668 


22,908 


32,726 


2,056 


407,157 





NET IMPORTS AND EXPORTS OF HUMAN FOODS 



189 



Table 55 — Continued 





1914-15 


Commodity 


Net 
imports 
in metric 

tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbo- 
hydrate 
in metric 
tons 


Calories 

in 
millions 


Meats and Derivative 

Products 

Beef and veal 


83,297 
7,044 
7,371 
3,421 
94 
1,100 


12,661 

915 

988 

390 

17 


12,827 
1,690 
1,783 
1,580 
19 
1,100 




171,700 
19,489 


Mutton and lamb 


Fresh pork 


20,638 
16,329 


Bacon and hams 


Bologna sausage 


243 


Oleo stearin 


10,229 






Sub-total — Meats 


102,327 


14,971 


18,999 




238,628 






Poultry and Eggs 
Eggs, whole 


2,040 

3,888 


267 
575 


190 
412 




2,856 


Eggs, dried, frozen, etc 


6,172 


Sub-total — Poultry 


5,928 


842 


602 




9,028 






Dairy Products 
Butter 


1,669 
22,609 

8,104 
51,721 


16 

5,833 

198 

1,828 


1,419 
7,642 
1,457 
1,730 

12,248 


543 

355 

1,667 


13,265 


Cheese 


97,195 


Cream 


15,805 


Milk 


30,391 






Sub-total — Dairy Products . . . 


84,103 


7,875 


2,565 


156,656 


Grand Total 


192,358 


23,688 


31,849 


2,565 


404,312 







190 



THE NATION S FOOD 



f 


rABLE 55- 


—Continued 








1915-16 


Commodity 


. Net 

imports 

in metric 

tons 


Protein Fat in 

in metric metric 

tons tons 


Carbo- 
hydrate 
in metric 
tons 


Calories 

in 
millions 


Meats and Derivative 

Products 

Beef and veal 


20,406 

8,572 

895 

303 

19 

413 


3,101 

1,115 

119 

34 

4 

4,373 


3,143 

2,057 

217 

140 

4 

413 




42,062 
23,716 


Mutton and lamb 


Fresh pork 


2,507 
1,443 


Bacon and hams 


Bologna sausage 


50 


Oleo stearin 


3,842 






Sub-total — Meats 


30,608 


5,974 




73,620 






Poultry and Eggs 

Eggs, whole 

Eggs, dried, frozen, etc 


498 
2,731 


65 
405 


46 
289 




698 
4,336 


Sub-total — Poultry 


3,229 


470 


335 




5,034 






Dairy Products 
Butter 


313 
13,527 

4,657 
28,944 


4 

3,490 

113 

883 


267 

4,572 

837 

833 


324 
203 
206 


2,493 


Cheese 


58,151 


Cream 


9,082 


Milk 


12,193 






Sub-total — Dairy Products . . . 


47,441 


4,490 


6,509 


733 


81,919 


Grand Total 


81,278 


9,333 


12,818 


733 


160,573 







NET IMPORTS AND EXPORTS OF HUMAN FOODS 



191 



Table 55 — Continued 









1916-17 






Commodity 


Net 

imports 

in metric 

tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbo- 
hydrate 
in metric 
tons 


Calories 

in 
millions 


Meats and Derivative 

Products 

Beef and veal 


4,734 

2,035 

749 

85 

505 


720 

264 

101 

10 


729 

488 

181 

39 

505 




9,759 


Mutton and lamb 


5,630 


Fresh pork 


2,097 


Bacon and hams 


406 


Bologna sausage 




Oleo stearin 


4,698 








Sub-total— Meats 8,108 


1,095 


1,942 




22,590 


Poultry and Eggs 

Eggs, whole 754 

Eggs, dried, frozen, etc ' 4,680 


99 
693 


71 
496 




1,057 
7,429 


Sub-total— Poultry 5,434 


792 


567 




8,486 


Dairy Products 
Butter 


236 

6,492 

2,902 

34,250 


3 

1,675 

71 

1,046 


201 

2,194 

522 

987 


156 
127 
253 


1,878 


Cheese 


27,908 


Cream 


5,659 


Milk 


14,486 




Sub-total — Dairy Products . . . 


43,880 


2,795 


3,904 


536 


49,931 


Grand Total 


57,422 


4,682 


6,413 


536 


81,007 







192 



THE NATION'S FOOD 
Table 55 — Continued 





1917-18 


Commodity 


Net 
imports 
in metric 

tons 


t Protein 

in metric 

tons 


Fat in 
metric 

tons 


Carbo- 

_ hydrate 

in metric 

tons 


j Calories 
in 
millions 


Meats and Derivative 

Products 

Beef and veal 


9,383 
911 

838 
118 

7 
2,983 


1,426 

118 

112 

14 

1 


1,445 

219 

203 

54 

1 

2,983 




19,341 
2,520 


Mutton and lamb 


Fresh pork 


2,347 
563 


Bacon and hams 


Bologna sausage 


17 


Oleo stearin 


27,748 






Sub-total — Meats 


14,240 


1,671 


4,905 




52,536 




Poultry and Eggs 
Eggs, whole 


1,093 
6,654 


142 
984 


102 
705 





1,531 
10,561 


Eggs, dried, frozen, etc 


Sub-total — Poultry 


7,747 


1,126 


807 


12,092 






Dairy Products 
Butter 


893 

4,408 

323 

61,143 


9 

1,137 

68 

2,303 


759 
1,490 

499 
2,181 


106 
122 

2,707 


7,095 


Cheese 


18,949 


Cream 


5,413 


Milk 


40,817 






Sub-total — Dairy Products . . . 


66,767 


3,517 


4,929 


2,935 


72,274 


Grand Total 


88,754 


6,314 


10,641 


2,935 


136,902 







NET IMPORTS AND EXPORTS OF HUMAN FOODS 



193 



Table 55 is summarized by years in Table 56. 

Table 56. — -Summary of Imported Secondary Food Consumed in the 

United States 
(Metric Tons) 



Year 



Net im- 
ports in 
metric 
tons 



Protein 

in 

metric 

tons 



Fat in 

metric 

tons 



Carbo- 
hydrate 
in metric 
tons 



Calories 
in 

millions 



1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 



32,069 

44,524 

161,668 

192,358 

81,278 
57,422 

88,754 



5,980 
7,412 
22,908 
23,688 
9,333 
4,682 
6,314 



10,992 
14,836 
32,726 
31,849 
12,818 
6,413 
10,641 



760 

880 

2,056 

2,565 

733 

536 

2,935 



Total, 7 years 658,073 

Annual average, whole period. 94,010 
Annual average, 3 prewar 

years ! 79,420 

Annual average, war period. . . 104,953 
Per cent, nutrients to total 
(and calories per lb.), 3 pre- j 

war years 

Per cent, nutrients to total 
(and calories per lb.), war 

period ' 

Per cent, nutrients to total 
(and calories per lb.), whole 
period 



80,317 
11,474 


120,275 
17,182 


12,100 
11,004 


19,518 
15,430 


15.2 


24.6 


10.5 


14.7 


12.2 


18.3 



10,465 
1,495 

1,232 
1,692 



1.6 



1.6 



129,827 
171,999 
407,157 
404,312 
160,573 
81,007 
136,902 



1,491,777 
213,111 

236,328 
195,699 



1349.8 



845.8 



1028.3 



The same regular course of net imports consumed here is not 
observed in the case of secondary foods as was with the primary 
(cf. Table 54). The high points for net secondary food imports 
were in 1913-14 and 1914—15. The annual average net import 
rate was lower in the war period than prewar for protein, fat and 
calories. Further, the nutrient concentration of the net secondary 
food imports fell off greatly, on the average, in the war period. This 
is in marked contrast to the net primary food imports, where the 
concentration of nutrients on the average increased in the war 
period. 

Tables 54 and 56 are combined in Table 57, which shows the net 
imports by years of all human foods. 

13 



194 



THE NATION S FOOD 



Table 57. — Summary of Imported Human Food Consumed in the United 

States 
(Metric Tons) 



Yes 



Net im- 
ports in 
metric 
tons 



Protein 

in metric 

tons 



Fat in Carbo- 

metric hydrate Calories in 

tons , in metric millions 

tons 



1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 

Total, 7 years 

Annual average, whole 
period 

Annual average, 3 pre- 
war years 

Annual average, war 
period 

Per cent, nutrients to 
total (and calories 
per lb.), 3 prewar 
years 

Per cent, nutrients to 
total (and calories 
per lb.), war period. 

Per cent, nutrients to 
total (and calories 
per lb.), whole period 



4,466,370 
4,299,352 
4,896,248 
4,773,321 
4,890,041 
5,532,431 
5,437,854 



34,295,617 
4,899,374 
4,553,990 
5,158,412 



75,099 

66,307 

101,228 

80,672 

79,080 

141,547 

173,290 



96,397 
102,043 
142,423 
132,530 
126,398 
150,422 
165,162 



2,973,140 
3,142,926 
3,338,428 
3,449,218 
3,663,928 
3,969,035 
3,794,145 



717,223 


915,375 


102,460 


130,768 


80,878 


113,621 


118,647 


143,628 


1.8 


2.5 


2.3 


2.8 


2.1 


2.7 



24,330,820 
3,475,831 
3,151,498 
3,719,081 

69.2 
72.1 
70.9 



13,396,029 
14,108,760 
15,429,739 
15,708,083 
16,523,725 
18,254,291 
17,804,073 



111,224,700 
15,889,243 
14,311,509 
17,072,543 

1425.5 
1520.2 
1471.1 



The data of Table 57 are shown graphically in Fig. 25. It is 
clear that the general tendenc}^ has been toward the consumption 
of more and more imported foods in this country during the period 
under investigation, but the course of events has not been entiiely 
regular. This is shown in Fig. 25. 

The preponderant effect of sugar in the net imports of food is 
clear. The carbohydrate line is the dominant one. About 70 
per cent, of the weight of all the food brought into the United States 
for consumption is carbohydrate. Protein and fat form a very 
small part of the imported food. 

The way is now cleared for the final not export and import table, 



NET IMPORTS AND EXPORTS OF HUMAN FOODS 



195 



which is the last step necessary for the calculation of consumption. 
Table 58 gives the net balance sheet of the external movement of 
foodstuffs to and from this country. The figures in this table are 
the result of taking for each commodity the difference between the 
total gross exports, and the imports for consumption, and calling 
the balance minus when more goes out of the country than comes in, 
and plus when the case is the other way about. In other words, 



JSOO 












































rj^i-" 


























3500 
3000 










ttiP 


$s' 


^"^ 






















































/5SO 


































SOO 

























r/ir 














PboruKr 







/9/415 /9/5-I6 



Fig. 25. — Showing the course of net foreign imports of human foods (consumed 
in the United States) since 1911. Solid line denotes total net food imports; dash 
line, protein content; dot line, fat content; dash-dot line, carbohydrate content. 

Table 58 gives the balances resulting from algebraically adding the 
total gross exports ( — ) of Tables 40 and 43 and the residual imports 
for consumption (+) of Tables 53 and 55. If the residual imports 
are larger than the gross exports the balance will be plus, and will 
be marked + in Table 58. If, on the other hand, the gross exports 
are larger than the residual imports the item will be marked minus. 
To get consumption it is necessary then only to add or subtract, 
according to the sign of the item, the figures of Table 58 to the cor- 
responding production figures. 



196 



THE NATION S FOOD 



Table 58. — Final Net Balance of Exports ( — ) and Imports (+) of 
Human Foodstuffs from 1911 to 1918 





1911-12 


Commodity- 


Net ex- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Products 


: 


1,719,183 

42,846 

383 

24,633 

4,438 


: 


171,976 

3,213 

27 

1,970 

718 


- 15,828 

- 1,799 

- 4 
48 

319 


-1,136,111 

- 28,231 

- 301 

- 19,457 

2,991 


-5,511,287 

- 145,677 

— 1,376 








— 88,577 




— 18,199 








- 


L,791,483 


- 


177,904 


- 17,998 


-1,187,091 


-5,765,116 




Vegetables 


+ 
+ 

+ 


29,311 

289,301 

23,970 


+ 
+ 
+ 


6,972 

5,209 

328 


+ 350 
+ 290 
+ 71 


+ 17,983 
+ 42,526 
+ 2,084 


+ 105,665 
+ 198,428 






+ 10,528 








+ 


342,582 


+ 


12.5C9 


+ 711 


+ 62,593 


+ 314,621 






+ 2,357,695 






+2,371,208 


+ 9,723,297 










Fruits 


+ 


120,845 
37,852 

946,985 
11,323 


+ 


678 

151 

7,575 

192 


- 824 

38 

+ 3,788 

+ 3,882 


- 26,536 

2,915 
+ 121,214 

- 7,357 


— 119,252 




- 12,767 




+ 563,684 


Othei fruits 


+ 5,286 






Sub-total — Fruits 


+ 


776,965 


+ 


6,554 


+ 6,808 


+ 84,406 


+ 436,951 


Vegetable Oils and Nuts 
Nuts 


+ 
+ 


45,080 

158,111 

57,438 


+ 


5,304 


+ 17,275 
-154,957 
+ 19,470 


+ 4,396 


+ 200,455 




-1,441,705 




+ 


8,312 


+ 16,242 


+ 280,323 






Sub-total — Oils and Nuts 




55,593 


+ 


13,616 


-118,212 


+ 20,638 


- 960,927 


Fish 


+ 


39,313 


+ 


6,096 


+ 1,313 


+ 20 


+ 37,759 






Sub-total — All Primary 


+ ] 


,669,479 


" 


L39.129 


-127,378 


+ 1,351,774 


+ 3,786,585 


Meals and Meal Products 


- 


86,378 

528,339 

19,186 

2,024 


- 


4,272 

24,071 

168 

650 


- 66,322 
-414,966 

- 18,204 

85 




- 634,755 






-3,960,794 






- 170,056 


Other meat products 


19 


3,528 


Sub-total — Meats 


- 


635,927 


- 


29,161 


-499,577 


19 


-4,769,133 






Poultry and eggs 


- 


9,927 


- 


1,298 


926 




- 13,901 








- 


1,660 


- 


20 


- 1,378 




- 12,907 










+ 


8,870 


+ 


3,616 


+ 3,352 


3,127 


+ 33,102 






Sub-total — All Secondary 


- 


638,644 - 


26,863 


-498,529 


3,146 


-4,762,839 


Grand Total 


+ 1 


,030,835 -] 


L65.992 


- 625,907 


+ 1,348,628 


- 976.254 











NET IMPORTS AND EXPORTS OF HUMAN FOODS 

Table 58 — Continued 

1912-13 



197 



Commodity 


Net ex- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Products 


-3,484,431 

- 42,715 

471 

- 15,079 

- 22,097 


-319,388 

- 3,203 

- 32 

- 1,206 

- 3,579 


- 28,695 

- 1,794 

5 
29 

- 1,591 


-2,107,158 

- 28,144 

370 

- 11,907 

- 14,894 


-10,217,174 

- 145,230 

— 1,692 








- 54,220 




90,610 






-3,564,793 


-327,408 


- 32,114 


-2,162,473 


-10,508,926 




Vegetables 

Legumes 

Potatoes 

Other vegetables 


+ 30,843 
- 57,559 
+ 2,131 


+ 7,394 
- 1,035 
+ 24 


+ 359 

58 

+ 5 


+ 18,920 

8,462 

+ 161 


+ 111,334 
- 39,476 
+ 814 


Sub-total — Vegetables 


- 24,585 


+ 6,383 


+ 306 


+ 10,619 


+ 72,672 




+ 2,675,975 


+ 1 




+ 2,669,672 


+ 10,947,178 






Fruits 


- 161,142 

- 33,498 
+ 902,417 

- 48,087 


729 

133 

+ 7,219 

- 1,155 


842 
- 33 
+ 3.6C9 
+ 2,913 


- 27,851 

2,580 
+ 115,509 

- 28,121 


- 125,136 

— 11,299 






+ 537,156 




- 92,825 






+ 659,690 


+ 5,202 


+ 5,647 


+ 56,957 


+ 307,896 






Vegetable Oils and Nuts 
Nuts . . 


+ 36,885 
- 111,572 
+ 54,972 


+ 4,834 


+ 15,130 
-109,339 
+ 18,676 


+ 4,328 


+ 178,248 




- 1,017,374 


Chocolate and cocoa 


+ 7,978 


+ 15,593 


+ 268,987 


Sub-total — Oils and Nuts 


- 19,715 


+ 12,812 


- 75,533 


+ 19,921 


- 570,139 


Fish 


+ 28,537 


+ 4,164 


+ 614 


+ 20 


+ 23,385 


Sub-total — All Primary 


- 244,891 


-298,846 


-101,080 


+ 594,716 


+ 272.C66 


Meat and Meal Products 


- 53,991 

- 49G.398 


- 1,707 

- 20,689 

- 192 
806 


- 46,959 
-393,535 

- 14,229 
+ 1,449 




- 443,974 






- 3,747,396 

- 133,173 




- 15,356 




Other meat products 


995 


22 


+ 10,104 


Sub-total — Meats 


- 560,740 


- 23,394 


-453,274 


22 


- 4,314,439 




- 13,021 


- 1,699 


- 1,214 




- 18,220 










- 1,369 


- 16 


- 1,137 




- 10,637 








Dairy products 


+ 17,311 


+ 4.70C 


+ 5.81C 


2,334 


+ 63,678 


Sub-total — All Secondary 


- 557,819 


- 20,409 


-449,815 


2,356 


- 4,279,618 


Grand Total 


- 802,710 


-319,255 


-550,895 


+ 592.360 


- 4.007,552 



198 



THE NATION S FOOD 

Table 58 — Continued 





1913-14 


Commodity 


Net ex- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Products 


-3,522,457 

- 33,107 

737 

+ 10,173 

7,351 


-323,384 

- 2,483 

50 
+ 815 

- 1,191 


- 29,039 

- 1,390 

6 

+ 20 

530 


-2,134,015 

- 21,814 

580 

+ 8,041 

4,955 


-10,346,857 
- 112,560 






- 2,649 




+ 36,582 




— 30,143 








-3,553,479 


-326,293 


- 30,945 


-2,153,323 


-10,455,627 






Vegetables 

Legumes j + 47,435 

Potatoes + 29,024 

Other vegetables j + 14,890 


+ 10,968 
+ 523 

+ 201 


+ 610 
+ 28 
+ 44 


+ 29,152 
+ 4,267 
+ 1,284 


+ 170,263 
+ 19,907 
+ 6,500 


Sub-total — Vegetables 


+ 91,349 


+ 11,692 


+ 682 


+ 34,703 


+ 196,670 


Sugars 


+2,820,735 


+ 1 




+ 2,794,689 


+ 11,459,830 








Fruits 

Apples 

Oranges 


- 114,950 

- 49,091 
+ 1,027,878 

- 14,493 


- 543 

- 196 
+ 8,222 

196 


634 
- 49 
+ 4,111 
+ 4,201 


- 20,849 

3,780 
+ 131,567 

- 4,255 


- 93,681 

- 16,558 
+ 611,836 




+ 21,165 








Sub-total — Fruits 


+ 849,344 


+ 7,287 


+ 7,629 


+ 102,683 


+ 522,762 


Vegetable Oils and Nuts 
Nuts 


+ 60,535 
- 49,523 
+ 70,416 


+ 8,341 


+ 23,182 
- 48,534 
+ 23,885 


+ 7,278 


+ 279,615 
- 451,611 


Chocolate and cocoa 


+ 10,200 


+ 19,931 


+ 343,932 


Sub-total — Oils and Nuts 


+ 81,428 


+ 18,541 


- 1,467 


+ 27,209 


+ 171,936 


Fish + 36,834 


+ 5,256 


+ 700 


+ 18 


+ 28,848 


Sub-total — All Primary + 326,211 


-283,516 


- 23,401 


+ 805,979 


+ 1,924,419 


Beef and products . -*- 22 435 


+ 10,342 

- 20,245 
+ 472 

- 563 


- 36,427 
-361,818 

- 6,300 
+ 309 




- 296,158 




- 456,723 

— a.fiS2 




- 3,450,468 






- 56,658 


Other meat products 1 — 1,443 


14 


+ 512 


Sub-total — Meats 


- 439,263 


- 9,994 


-404,236 


14 


- 3,802,772 










- .YSfU 


692 


- 494 




7,418 












- 1,159 - 14 


■ 
961 




9,003 












Dairy products 


+ 49,828 


+ 7,298 


+ 11,746 


1,114 


+ 134,507 








Sub-total — All Secondary 


- 396,098 


- 3,402 


-393,945 


1,128 


- 3,684,686 


Grand Total 


- 69,887 


-286,918 


-417,346 


+ 804,851 


- 1,760,267 



NET IMPORTS AND EXPORTS OF HUMAN FOODS 199 

Table 58 — Continued 





1914-15 


Commodity 


Net ex- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
million? 


Grains and Their Products 

Wheat and products 

Corn products 


-8,518,765 

- 48,796 

7,140 

- 24,767 

- 31,119 


-750,253 

- 3,659 

485 

- 1,982 

- 5,040 


- 66,490 

- 2,049 

- 64 
49 

- 2,241 


-1,944,118 

- 32,152 

- 5,619 

- 19,561 

- 20,974 


- 23,968,848 

- 165,911 

- 25,659 




89,057 




- 127,606 








-8,630,587 


-761,419 


- 70,893 


-5,022,424 


-24,377,081 






Vegetables 
Legumes 


- 8,548 

- 88,995 

- 1,186 


- 1,512 

- 1,603 

21 


149 

89 

- 3 


5,586 
- 13,082 


- 30,442 

- 61.039 




- 137 j- 687 






Sub-total — Vegetables 


- 98,729 


- 3,136 


241 


- 18,805 - 92,168 




+2,854,477 


+ 1 




+ 2,809,840 +11.521,956 








Fruits 


- 174,558 

- 55,814 
+ 861,752 

- 18,262 


775 

- 223 
+ 6,914 

- 488 


890 
- 56 
+ 3,447 
+ 2,631 


1 

i 

- 29,555 - 132.789 




- 4,299 

+ 110,304 

7,412 


- 18,825 




+ 512,95.1 




- 7,677 








+ 613,118 


+ 5,428 


+ 5,132 


4- 69.038 


+ 353,660 








Vegetable Oils and Nuts 
Nuts 


+ 45,851 
- 104,734 
+ 64,027 


+ 5,833 


+ 17,639 4- 4.927 


+ 208,103 




-102,641 
+ 21,574 




- 955,024 




+ 9,195 


+ 17,954 


+ 310,281 






Sub-total — Oils and Nuts 


+ 5,144 


+ 15,028 


- 63,428 1+ 22,881 


- 436,640 


Fish 


+ 40,744 


+ 5,944 


+ 869 


+ 19 


+ 33,428 


Sub-total — All Primary 


-5,215,833 


-738,154 


-128,561 


-2,139,451 


-12,996,845 


Meat and Meat Products 


- 79,217 

- 537,174 

- 3,896 
7,410 


- 9,676 

- 28,263 
+ 686 

707 


- 47,714 
-407,118 

- 7,913 

- 5,127 




- 484,191 






- 3,905,371 






- 70,790 


Other meat products 


- 17 


- 50,668 




- 627,697 


- 37,960 


-467,872 


17 


- 4,511,020 








8,370 


- 1,026 


733 




- 10,998 










- 2,382 


29 


- 1 ,978 




- 18,513 








Dairy products 


+ 34,264 


523 


- 2,296 


- 4,374 


- 41,555 


Sub-total — All Secondary 


- 604,185 


- 39,538 


- 472,879 


- 4,391 


- 4,582,086 


Grand Total 


-5,820,018 


-777,692 


- 601,440 


-2,143,842 


-17,578,931 







200 



THE NATION S FOOD 



Table 58— Continued 









1915-16 






Commodity 


Net ex- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Products 


| 

-5.978,619 

- 45,405 

- 10,635 

- 58,388 

- 24,947 


-538,176 

- 3,404 

723 

- 4,671 

- 4,041 


- 47,885 

- 1,906 

- 96 

- 116 

- 1,796 


-3,546,069 

- 29,917 

- 8,370 

- 46,121 

- 16,814 


-17,193,294 

- 154,378 

- 38,216 

- 209 947 


Corn products 

Rye products 


Other cereals 


- 102,298 


Sub-total — Gfains - 6,117,994 


-551,015 


- 51,799 


-3,647,291 


-17,698,133 


Vegetables 


- 27,827 

- 117,526 
+ 2,231 


- 5,593 

- 2,117 

+ 27 


- 438 

118 

+ 5 


- 17,581 

- 17,277 

+ 168 


— 99,059 




- 80,611 
+ 856 










- 143,122 


- 7,683 


- 551 


- 34,690 


— 178,814 








+ 2,513,937 


+ 1 




+ 2,464,110 


+ 10,104,269 








Fruits 


- 104,987" 

- 50,023 
+ 771,223 

- 40,110 


- 411 
199 

+ 6,169 

- 1,269 


- 454 

- 51 
+ 3,085 
+ 3,674 


- 15,415 

3,852 
+ 98,717 

- 30,344 


- 69,248 




- 16,872 




+ 459,065 




- 95,486 








+ 576,103 


+ 4,290 


+ 6,254 


+ 49,106 


+ 277,459 




Vegetable Oils and Nuts 
Nuts 


+ 46,658 
- 74,894 

+ 82,782 


+ 6,344 


+ 19,061 
- 73,397 

+ 27,881 


+ 5,619 


+ 226,315 




- 682,947 


Chocolate and cocoa 


+ 11,880 


+ 23,200 


+ . 400,975 


Sub-total — Oils and Nuts 


+ 54,546 


+ 18,224 


- 26,455 


+ 28,819 


55,657 


Fish 


+ 4,955 


- 884 


- 1,818 


+ 20 1- 19,345 






Sub-total — All Primary 


-3,111,575 


-537,067 


- 74,369 


-1,139,926 - 7,570,221 


Meats and Meat Products 


- 171,936 

- 699,864 

1,336 

- 12,956 


- 20,916 

- 48,751 
+ 788 

- 1,499 


- 70,838 
-471,969 

- 5,936 

- 7,751 




- 745,739 






- 4,593,797 


Mutton and products 

Other meat products 




- 51,993 


32 


78,388 




- 886,092 


- 70,378 


-556,494 


32 


- 5,469,917 








- 14,986 


- 1,910 


- 1,365 




- 20,480 








Oleomargarine 


2,461 


30 


- 2,043 




- 19,127 






Dairy products 


- 55,136 


- 7,825 


- 12,935 


- 24,207 


- 251.878 


Sub-total — All Secondary 


- 958,675 


- 80,143 


-572,837 


- 24,239 


- 5,761,402 


Grand Total 


-4,070.250 


-617,210 


-647,206 


-1,164,165 


-13.331,623 



NET IMPORTS AND EXPORTS OF HUMAN FOODS 201 

Table 58 — Continued 





1916-17 


Commodity 


Net ex- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Products 


-4,554,443 

- 52,146 

6,571 

- 98,213 

- 50,975 


-411,010 

- 3,910 

- 447 

- 7,857 

- 8,172 


- 36,745 

- 2,190 

- 59 

- 196 

- 3,632 


-2 707,844 

- 34,359 

5,172 

- 77,584 

- 34,000 


-13,131,004 

- 177,300 

- 23,614 

- 353,144 

- 206 853 




Rye products 










-4,762,348 


-431,396 


- 42,822 


-2,858,959 


— 13 891 915 






Vegetables 


+ 42,656 + 10,181 

3,380 - 60 

+ 29,368 + 401 


+ 547 

- 4 
+ 86 


+ 25,736 
- 495 
+ 2,550 


+ 152 469 




— 2 318 


Other vegetables 


+ 12,901 




+ 68,644 + 10,522 


+ 629 


+ 27,791 


+ 163,052 






+ 2,689,922 


+ 1 




+ 2,618,740 


+ 10,738,332 






Fruits 


- 120,375 

- 58,595 
+ 722,327 

- 36,544 


423 
235 

+ 5,778 
697 


452 
- 59 
+ 2,889 
+ 3,695 


- 15,646 

4,511 
+ 92,457 

- 21,669 


— 70 282 




— 19 764 




+ 429 960 


Other fruits 


- 56,960 


Sub-total — Fruits 


+ 506,813 


+ 4,423 


+ 6,073 


+ 50,631 


+ 282.954 


Vegetable Oils and Nuts 
Nuts 


+ 50,144 
- 19,884 
+ 129,098 


+ 6,825 


+ 21,034 
- 19,486 
+ 43,530 


+ 6,186 


+ 248,917 
— 181 359 


Chocolate and cocoa 


+ 18,554 


+ 36,235 


+ 626,117 


Sub-total — Oils and Nuts I + 159,358 


+ 25,379 


+ 45,078 


+ 42,421 


+ 693,675 


Fish 


+ 27,258 


+ 3,423 


- 281 


+ 23 


+ 12 674 






Sub-total — All Primary 


-1,310,353 


-387,648 


+ 8,677 


- 119,353 


- 2,001,228 


Meats and Meat Products 


- 172,691 

- 717,351 

- 6,314 

- 13,142 


- 23,965 

- 49,883 
+ 75 

- 1,591 


- 59,773 
-486,293 

- 6,758 

- 7,717 




— 655 468 






— 4,731,865 






- 62,566 




36 


— 78,808 






Sub-total — Meats 


- 909,498 


- 75,364 


-560,541 


36 


- 5,528,707 




- 11,783 


- 1,458 


- 1,040 




- 15,629 










- 2.563 


31 


- 2,127 




- 19,920 










- 120,284 


- 16 306 - 28.130 


- 39,500 


— 490,828 










Sub-total — All Secondary 


-1,044,128 


- 93,159 


-591,838 


- 39,536 


- 6,055,084 


Grand Total 


-2,354,481 


-480.807 


-583.161 


- 158.889 


- 8,056,312 









202 



THE NATION'S FOOD 



Table 58 — Continued 









1917-18 






Commodity 


Net ex- 
ports in 
metric tons 


Protein 

in metric 

tons 


Fat in 

m etric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 

in 
millions 


Grains and Their Products 


-2,254,702 

- 183,096 

- 75,040 

4,398 

- 159,196 


-251,361 

- 13,733 

- 5,103 

353 

- 25,790 


- 22,710 

- 7,691 

- 675 

9 

- 11,461 


-1,656,035 

- 120,659 

- 59,056 

3,468 

- 107,298 


- 8,032,723 

- 622,626 

- 269,657 

- 15,811 


Corn products 

Rye products 




- 652,788 






-2,676,432 


-296,340 


- 42,546 


-1,946,516 


- 9,593,605 




Vegetables 


+ 59,474 
- 79,544 
+ 14,335 


+ 14,115 
- 1,433 
+ 192 


+ 697 

80 

+ 41 


+ 36,445 
- 11,693 
+ 1,228 


+ 213,889 




— 54,558 


Other vegetables 


+ 6,212 




5,735 


+ 12,874 


+ 658 


+ 25,980 


+ 165,543 






+ 2,728,426 


15 




+ 2,636,091 


+ 10,809,417 








Fruits 


- 44,235 

- 39,233 
+ 721,320 

- 43,497 


- 149 
157 

+ 5,771 
769 


- 156 
39 

+ 2,885 
+ 842 


5,430 

- 3,021 
+ 92,328 

- 23,712 


- 24,395 




— 13,234 




+ 429,360 


Other fruits 


- 92,265 








+ 594,355 


+ 4,696 


+ 3,532 


4- fin 165 


+ 299,466 






Vegetable Oils and Nuts . 
Nuts 


+ 81,604 
+ 392 
+ 141,766 


+ 13,461 


+ 35,854 
+ 384 
+ 47,273 


+ 12,225 


+ 438,872 




+ 3,544 




+ 20,083 


+ 39,177 


+ 678,641 




Sub-total — Oils and Nuts 


+ 223,762 


+ 33,544 


+ 83,511 


+ 51,402 


+ 1,121,057 


Fish 


+ 30,919 


+ 4,169 


+ 3 


+ 25 


4- 18.368 




T | • 


Sub-total — All Primary 


+ 895,295 


-241,072 


+ 45,158 


+ 827,147 


+ 2,820,246 


Meats and Meal Products 


- 297,528 

- 805,095 

2,316 
9,078 


- 47,305 

- 64,353 

6 

- 1,523 


- 74,786 
-507,806 

- 2,284 

- 3,915 


276 


- 892,850 




- 4,992,237 






- 21,277 


Other meat products 


- 34 


42,790 




-1,114,017 


-113,187 


-588,791 


310 


- 5,949,154 








5,504 


605 


430 




— 6,468 










2,905 


35 


- 2,411 




- 22,577 










- 206,102 


- 24,310 


- 31,063 


- 76,837 


- 704,355 






Sub-total — All Seco idary 


-1,328,528 


-138,137 


-622,695 


- 77,147 


- 6,682,554 


Grand Toti I 


- 433,233 


-379,209 


-577,537 


+ 750,000 


- 3,862,308 



NET IMPORTS AND EXPORTS OF HUMAN FOODS 



203 



Table 58 includes both primary and secondary foods. Certain 
special items, such as flour, bread and biscuit, macaroni, etc., which 
have up to this point been handled separately in the import and 
export statistics, are here combined, in the interest of simplicity, 
and referred to the basic raw material, in this case wheat. This 
combination simplifies the table and at the same time leads up to a 
more accurate determination of consumption than would be possible 
if the attempt were made to handle the special items separately. 

This table furnishes a great deal of information not hitherto 
available in readily comprehensible form. We commonly think 
of this country as a food exporting nation, but the matter when 
analyzed is not to be covered by any such simple offhand statement. 
There are Very complex interrelationships of human food materials 
in their export and import movements. 

In order to gain a comprehensive idea of the matter it will be 
well to start with a yearly summary of Table 58. This is given in 
Table 59. 



Table 59. — Summary of Net Imports and Exports of Human Food 

(Metric Tons) 



Years 



Net exports 
(commodity) 



Protein 



Fat 



Carbohy- 
drate 



Calories 
(millions) 



1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 

Totals, whole period 
Annual average, 

whole period .... 
Annual average, 3 

prewar years .... 
Annual average war 

period 



1,030,835 

802,710 

69,887 

5,820.018 

4,070,250 

2,354,481 

433,233 



165,992 
319,255 
286,918 
777.692 
617,210 
480,807 
379,209 



-12,519,744 

- 1,788,535 
+ 52,746 

- 3,169,495 



3,027,083 
432,440 
257,388 
563,729 



625,907 
550,895 
417,346 
601,440 
647,206 
583,161 
577,537 



+ 1,348,628 
+ 592,360 
+ 804,851 
-2,143,842 
-1,164,165 
- 158,889 
+ 750,000 



4,003,492 
571,927 
531,383 

• 602,336 



+ 28,943 

+ 4,135 

+ 915,280 

- 679,224 



976,254 
4,007,552 
1,760,267 
17,578,931 
13.331,623 
8,056,312 
3,862,308 



■49,573,247 

■ 7,081,892 

2,248,024 

•10,707,293 



The data of Table 59 are shown graphically in Figs. 26 and 27. 
Figure 26 gives the net exports of human food commodities as 
such while Fig. 27 gives the nutrients. 



204 



THE NATION'S FOOD 












































\ 


L/HE OF 


BALAHL 


€ - CXPO 


?TS = IM 


'OPTS 






\ 


/ 










































$1 






4 










i 


/ 














1 


«| 




























191 


-12 /9I 


'-13 1913 


-14 I9H 


*s aa 


-/( an 


WJ ffl 


r-a 



Fig. 26. — Showing the net exports and imports of all human food commodities 

from 1911 to 1918. 

























\ 


















\ 


*> 


\ 






/ 








Lmc. 


or BALi 


\ 

lydfl - a 


'VITSwt / 


4 'PORTS 


/ 

/ 










-~~~ 


\\ 




/ 


/' 












\ 




7 














\ 


/ 


/ 














\ 


/ 


















r 



























1911-12 /9I2-I3 191314 &4I5 /»S-/6 1916-17 0/7-A9 



Fig. 27. — Showing the protein (dash line"), fat (dot line), and carbohydrate 
(dash-dot line) content of the net exports and imports of human foods in the United 
States, 1911 to 1918. 



NET IMPORTS AND EXPORTS OF HUMAN FOODS 205 

Taking all human foods together in this way, it appears that 
in 1911-12 we imported a greater total tonnage of food commodities 
than we exported. Each year since the export tonnage has been 
greater than the import, but in 1913-14 the departure from the line 
of balance was only very slight. In the first year of the war, 
1914-15, the net export of human foods was over 5,000,000 metric 
tons — a stupendous amount. After that year the net export fell 
off rapidly year by year until in 1917-18 the net export line was 
nearly back to the zero balance line, and almost in the position 
that it was in the prewar period. 

During the whole period this nation has had a net export balance 
of protein and fat in human foods. And, as Fig. 27 shows, the 
war has not greatly changed the horizontal course of the lines for 
these two nutrients. The case is very different with carbohydrate. 
The United States had a net import of carbohydrate before the war. 
Its enormous import of sugar was sufficient more than to offset 
all the carbohydrate in exported foods. With the outbreak of the 
war, however, and the enormous exports of breadstuffs and in- 
creased exports of sugar the carbohydrate balance swung very far 
down on the export side in 1914-15. Since then it has been swing- 
ing back again, until in 1917-18 the United States was once more in 
the prewar condition of having a net import of carbohydrate. 

The story of the separate commodity groups is an interesting- 
one. In the case of the grains used as human food and their de- 
rivative products we have had a net export balance throughout the 
period investigated. The only point of note is its amount, which 
increased enormously in the early years of the war. 

The vegetables in general showed a net import balance in the 
prewar years. The scale turned the other way to a small export 
balance during the first two years of the war, and then in 1916-17 
swung back the other way to a net import balance which increased 
(so far as nutrients are concerned) in 1917-18. 

The sugars are always a net import balance commodity group. 
The amount runs nearly level, speaking in a broad way, year after 
year. 

Fruits show a net import balance every year. The net import 
of bananas far overtops the net exports of most of the other fruit 
items. 

Oils and nuts form a heterogeneous group. Nuts exhibit, of 
course, a net import balance throughout. Vegetable oils show 



206 



THE NATION'S FOOD 



a diminishing net export balance to 1917-18 when it turns to an 
import balance. It must be remembered always that we are now 
speaking only of commodities used as human food. The course 
of the vegetable oils is so interesting that it seems worth while 
to show it graphically, as is done in Fig. 28. 



& -so 



K -/oo 





































































BAL 


AHCC L 


NE - £Xf 


O/fTS =// 


iponrs 
















































V 














A 


■/ 














V 
V 
























































/9// 


-/2 /9/. 


?-l3 W 


}-/4 /?/ 


**S /St 


r-/6 /9A 


/? /9/ 


?-/4 



Fig. 28. — Net exports and imports of vegetable oils used as human food since 

1911-12. 



Chocolate and cocoa, of course, exhibit always an import 
balance. 

Fish show a small net import balance throughout. 

Turning to the secondary foods a more consistent condition of 
net exportation is encountered. In the meat products the balance 
is always in this export direction, increasing steadily in amount 
during the war period. The same is true of poultry and eggs and 
oleomargarine. 

The dairy products have exhibited an extreme change in their im- 
port-export movement in the period here covered. Before the war 
we showed a small but growing import balance of these products. 
With the onset of the war the balance went the other way and we 
have a steadily increasing net export. The facts are shown graphic- 



NET IMPORTS AND EXPORTS OF HUMAN FOODS 207 

ally in Fig. 29. The calory content is the figure plotted in this 
case. 

What this diagram means is that before the war we added to 
our national nutritional resources by importing increasing amounts 
of dairy products. Since the war we have subtracted from our 



+ 30t 

Jo 


















1" 


















o 
-wo 

-200 




8ALAHCL 


■ IWC 




CAPL 


wrs - in 


1PORTS 




























V* 


















v° 






vj -40* 

* 

-500 

-606 












Vk 






















































-BOO 



















1912-13 1913-14 BI4-I5 /9I5-I6 /9I6-I7 Bn-ld 



Fig. 29. — Net exports and imports of dairy products since 1911-12, expressed in 

items of calories. 



human food resources in this country by sending out ever increasing 
amounts of milk and its products. 

It is of interest to compare the totals of Table 59 with those 
of Table 14 (Chapter V) which gives the total production of human 
food in the United States. Taking the whole seven years in- 
vestigated as a unit it is seen that the net amount of human food 
(as commodity) subtracted as net exports from our national food 
resources was, in round figures, 12.5 million metric tons. In 



208 the nation's food 

the same period we produced 630.4 million metric tons of human 
food. In other words, our net loss or outgo of human foods as 
exports was rather less than 2 per cent, of our total production of the 
same foods. 

Owing to the relatively high nutrient concentration of exported 
foods, a slightly different result is obtained with the various nutri- 
ents. Taking protein first it is seen that the total production of 
protein in human foods was, in the whole seven years, 28.6 million 
metric tons. The net subtraction of this fundamental nutrient, 
in the form of human food, amounted in the same period to 3.0 
million metric tons. The net loss by export thus was about 10.5 
per cent, of the production. 

In the case of fat the net exports over the whole seven year period 
are almost exactly 10 per cent, of the production. The carbo- 
hydrate situation is that if the period from July, 1911 to July, 1918 
is taken as a unit, there was no loss by export, but the people of 
the country had all the carbohydrate they produced, which was in 
round figures 115 million metric tons in the form of human foods, 
plus 28,943 metric tons imported. It is, of. course, the fact that 
this is a sugar-importing nation which brings about this quite un- 
expected result. 

Taking energy content as indicative of general food value it is 
seen that the net loss in seven years from this country by exports 
of human food was 49.6 million million calories, while the production 
in the same period was 963.6 million millions. The net loss thus 
amounted to about 5 per cent, of the production. 



CHAPTER IX 

THE CONSUMPTION OF HUMAN FOOD IN THE UNITED 

STATES 

We come now to the first goal to which the long and tedious 
calculations in the preceding chapters have been leading, namely 
the consumption of human foodstuffs in the United States. Hither- 
to there have been available only the roughest guesses as to the 
total domestic consumption of all but a few items of food, such as 
wheat and sugar. If anyone were confronted, as the Food Adminis- 
tration was almost daily from the time it started, with the naive and 
simple question, "How much corn, or oats, or molasses, or fish, or 
milk, or nuts' r — or any one of a long series of other foods — "is con- 
sumed annually in the United States as human food?" no accurate 
answer could be given. Yet the question is obviously a fair one, 
and one which somebody in the nation ought to be able to answer 
with a considerable degree of accuracy. For some 20 odd great 
staple commodities or groups of like commodities it is now possible 
to present figures of a relatively high degree of accuracy as to con- 
sumption. On the basis of these figures it is possible to discuss 
effectively many interesting and important problems; such as, for 
example, that of the relative significance of great groups of staples, 
like the grains and the vegetables, in the nutrition of the people of 
the nation. We can calculate with accuracy the total national food 
bill, and so forth. 

The statistical material in this book has been so developed to 

this point that in order to get the consumption figures it is only 

necessary to add or subtract, according to the sign, the figures of 

Table 58 in the last chapter from those of Tables 7 and 11 of Chap- 

H 209 



210 THE NATION^ FOOD 

ters III and IV. These two tables, 7 and 11, it will be recalled, give 
the net production of human foods. Of course it is necessary to 
group and combine certain items of Tables 7 and 11 to conform to 
the rubrics of Table 58, but this is easily done. 

The final net results as to consumption of human foods are set 
forth in Table 61. In that table the results are given for the sev- 
eral nutrient values, protein, fat, carbohydrate and calories, only. 
This is the most scientific, and as soon as one becomes accustomed 
to it, by far the most useful way of thinking about food consumption. 

There are certain points regarding the makeup of Table 61 
which need to be mentioned here. It will be recalled that in an 
earlier chapter it was stated (p. 32) that no account was taken of 
" carry-over" or crop-end reserves. This policy has been followed 
throughout, and for the reasons earlier stated is undoubtedly the 
most accurate method possible to follow. For practically all human 
foods either one or both of the following conditions obtain regarding 
carry-overs: Either there is absolutely no definite information in 
existence regarding the amount of such carry-over, or it is certain 
that the amount is negligibly small in comparison with the total 
consumption. The one outstanding exception is wheat and its 
products. There the annual reserve on July 1 is accurately known 
and the amount is often large enough to be significant. Conse- 
quently it has seemed advisable in the final consumption table to 
make allowance for the carry-over of this crop each year. The 
theory of the thing is clear. As shown in Table 60 the total re- 
serves of wheat and flour in the country on July 1, 1911, were the 
equivalent of 97,995,000 bushels of wheat. On July 1, 1912, the 
reserves were 84,189,000 bushels of wheat. The reserves being 
smaller at the end of 1911-12 than at the beginning means that the 
difference was consumed in this country. Or, for the year 1911-12, 
there should be added to the consumption figures arrived at [by 
subtracting net exports from production, 97,995,000 — 84,189,000 = 
13,806,000 bushels. The same method has been followed for each 
year, except of course that when the reserves are larger at the end 
of the year than at the beginning the difference is subtracted from 
rather than added to the gross consumption. 

The crop-end reserves of wheat and flour are shown in Table 
60 for each year since 1900. 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 211 



Table 60. — Crop-end Reserves of Wheat and Flour 
(In Bushels) 



On July 1 
of year 
named 



Total 
reserves 




Wheat in other 

Visible supply positions, esti- 

of flour as | mated as 40 per 

wheat I cent, of visible 

wheat 



1901 
1902 
1903 
1904 
1905 
1906 
1907 
1908 
1909 
1910 
1911 
1912 
1913 
1914 
1915 
1916 
1917 
1918 



107,556,000 

110,125,000 

86,455,000 

81,055,000 

63,538,000 

108,340,000 

146,753,000 

72,425,000 

46,141,000 

79,814,000 

97,995,000 

84,189,000 

107,812,000 

81,006,000 

57,634,000 

179,174,000 

50,969,000 

17,504,000 



30,552,000 
52,437,000 
42,540,000 
36,634,000 
24,257,000 
46,053,000 
54,853,000 
33,797,000 
15,062,000 
35,680,000 
34,071,000 
23,876,000 
35,515,000 
32,236,000 
28,972,000 
74,731,000 
15,617,000 
8,283,000 



49,028,000 
35,783,000 
26,524,000 
26,329,000 
23,150,000 
39,776,000 
60,883,000 
23,256,000 
18,099,000 
25,417,000 
40,093,000 
36,999,000 
45,424,000 
28,646,000 
15,208,000 
66,560,000 
19,123,000 
3,713,000 



8,365,000 
7,592,000 
6,781,000 
7,560,000 
6,871,000 
6,601,000 
6,664,000 
6,070,000 
5,740,000 
8,550,000 
7,794,000 
8,514,000 
8,703,000 
8,666,000 
7,371,000 
11,259,000 
8,586,000 
4,023,000 



19,611,000 

14,313,000 

10,610,000 

10,532,000 

9,260,000 

15,910,000 

24,353,000 

9,302,000 

7,240,000 

10,167,000 

16,037,000 

14,800,000 

18,170,000 

11,458,000 

6,083,000 

26,624,000 

7,649,000 

1,485,000 



One further point regarding wheat is to be noted. Since Chap- 
ter III was written a revision of the estimate of the 1917-18 wheat 
crop has been made. The final official estimate by the Food Admin- 
istration 1 of that year's crop is 608,287,000 bushels, instead of 
the 620,000,000 bushels used in Chapter III. We have accordingly 
made this reduction in wheat figures for 1917-18 in Table 61. 

1 Cf. Official Statement of the U. S. Food Administration, Vol. I, No. 3, 
p. 14, August, 1918. 



212 



THE NATION S FOOD 



Table 61. — The Consumption of Human Foods in the United States, 

1911 to 1918 
(Metric Tons) 



Refer- 
ence 
No. 


Commodity 


1911-12 


Protein in 

metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories in 
millions 


355 
356 


Grains and Derivative Products 
Wheat and products 


1,000,730 

205,809 

10,215 

13,472 

26,728 


87,132 

99,607 

1,351 

338 

10,457 


6,589,209 

1,831,949 

118,242 

133,036 

150,341 


31,933,764 
9,283,484 


357 




539,899 


358 




605,503 


359 




824,114 












1,256,954 


198,885 


8,822,777 


43,186,764 






360 


Vegetables 


66,717 

100,861 

28,662 


4,619 
5,604 
9,607 


174,915 
823,688 
282,235 


1,034,622 


361 




3,843,272 


362 




1,367,003 












196,240 


19,830 


1,280,838 


6,244,897 






363 




454 




3,906,511 


16,021,424 








364 


Fruits 


8,646 
1,571 
7,575 
6,492 


8,500 
392 

3,788 
7,173 


309,136 

30,223 

121,214 

151,684 


1,388,209 


365 




132,398 


366 




563,684 


367 


Other fruits 


710,188 












24,284 


19,853 


612,257 


2,794,479 








368 


Vegetable Oils and Nuts 
Nuts 


40,460 


77,555 

464,403 

19,470 


30,491 
16,242 


1,012,435 


369 




4,321,063 


370 




8,312 


280,323 












48,772 


561,428 


46,733 


5,613,821 








371 


Fish 


86,948 


19,176 


20 


552,810 












1,613,652 


819,172 


14,669,136 


74,414,195 








.572 


Meats and Meat Products 


546,104 

388,745 

45,782 


516,545 

1,963,696 

61,465 


1,725 

2,664 

521 


7,072,130 


373 




19,874,512 


374 




762,158 










Sub-total — Meats 


979,981 


2,541,621 


4,891 


27,705,272 








375 




235,699 


165,906 




2,508,307 








376 


Oleomargarine 


680 


47,038 




440,412 


377 


Dairy products 


726,604 


1,368,995 


880,525 


19,337,072 




Sub-total — All Secondary 


1,942,964 


4,123,560 


885,416 


49,991,063 




Qrand Total 


3,556,616 


4,942,732 


15,554,552 


124,405,258 











CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 213 

Table 61 — Continued 



Refer- 
ence 
No. 


Commodity 


1912-13 


Protein in 

metric 

tons 


Fat in Carbohy- 
metric drate in 
tons metric tons 


Calories in 
millions 


355 


Grains and Derivative Products 


995,249 

203,748 

10,701 

15,840 

26,114 


86,726 

98,245 

1,416 

397 

10,293 


6,553,141 

1,814,153 

123,843 

156,420 

145,068 


31,759,774 


356 




9,189,386 


357 




565,476 


358 




711,928 


359 




798,429 












1,251,652 


197,077 


8,792,625 


43,024,993 






360 


Vegetables 


70,279 


4.830 1 184.215 


1.089.145 


361 




136,412 | 7,578 1 1.114.025 5.197.962 


362 




29,537 ! 9.682 


285,777 


1,385,885 














Sub-total — Vegetables 


236,228 


22,090 


1,584,017 


7,672,992 


363 


Sugars 


455 




4,104,958 


16,835,176 


364 


Fruits 


9,519 


9,406 

397 

3,609 

7,288 


341,068 

30,558 

115,509 

184,418 


1,531,633 


365 




1,589 
7,219 
8,171 


133,866 


366 




537,156 


367 




851,392 










Sub-total — Fruits 


26,498 


20,700 


671,553 


3,054,047 


368 


Vegetable Oils and Nuts 
Nuts 


43,369 


81,228 

458,136 

18,676 


32,932 
15,593 


1,068,492 


369 




4,262,661 


370 




7,978 


268,987 












51,347 


558,040 


48,525 


5,600,140 








371 


Fish 


85,016 


18,47.7 


20 


538,436 




Sub-total — All Primary 


1,651,196 


816,384 


15,201,698 


76,725,784 


372 
373 


Meats and Meat Products 
Beef and products 


521,798 

381,901 

48,677 


496,439 

1,926,270 

70,612 


1,649 

2,597 

542 


6,784,205 
19,498,083 


374 




859,246 










Sub-total — Meats 


951,570 


2,494,770 


4,766 


27,151,638 


375 


Poultry and eggs 


239,584 


168,659 




2,549,776 


376 


Oleomargarine 


774 


53,539 




501,291 


377 




720,632 


1,358,126 


872,694 


19,179.262 












1,912,560 


4,075,094 


877,460 


49,381,967 










Grand Total 


3,563,756 4.891.478 


16,079,158 


126,107,751 













214 



THE NATION S FOOD 





Table 61 — Continued 








Commodity 




1913-14 




ence 
No. 


Protein in 

metric 

tons 


Fat in 

metric 

tona 


Carbohy- 
drate in 
metric tons 


Calories in 
millions 


355 


Grains and Derivative Products 


1,166,243 

202,368 

11,173 

18,636 

29,981 


101,745 

97,263 

1,479 

465 

12,119 


7,679,047 

1,802,353 

129,304 

184,022 

158,441 


37,217,595 


356 




9,126,239 


357 




590,413 


358 




837,569 


359 


Other cereals 


885,682 










Sub-total — Grains 


1,428,401 


213,071 


9,953,167 


48,657,498 


360 


Vegetables 


76,757 

108,850 

28,605 


5,282 
6,046 
9,178 


202,149 
888,931 
286,216 


1,193,370 


361 




4,147,685 


362 




1,379,545 












214,212 


20,506 


1,377,296 


6,720,600 








363 




455 




4,423,200 


18,140,160 








364 


Fruits 


5,792 
1,526 
8,222 
6,656 


5,701 

381 

4,111 

7,608 


207,210 

29,358 

131,567 

150,045 


930,502 


365 




128,607 


366 




611,836 


367 


Other fruits 


708,077 




Sub-total — Fruits 


22,196 


17,801 


518,180 


2,379,022 








368 


Vegetable Oils and Nuts 
Nuts 


50,244 


95,092 

541,477 

23,885 


38,381 
19,931 


1,247,995 


369 




5,038,094 


370 




10,200 


343,932 












60,444 


660,454 


58,312 


6,630,021 








371 


Fish 


86,108 


18,563 


18 


543,899 












1,811,816 


930,395 


16,330,173 


83,071,200 








372 


Meats and Meat Products 


507,758 

364,500 

48,684 


486,631 

1,855,128 

77,397 


1,583 

2,482 

535 


6,634,517 


373 


Pork and products 


18,764,355 


374 




922,389 










Sub-total — Meats 


920,379 


2,419,465 


4,586 


26,321,773 


375 




244,965 


172,484 




2,607,319 








376 




770 


53,261 




498,672 








377 




731,613 


1,379,896 


884,160 


19,473,916 










Sub-total — All Secondary 


1,897,727 


4,025,106 


888,746 


48,901,680 




Grand Total 


3,709,513 


4,955,501 


17,218,919 


131,972,880 









CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 215 
Table 61 — Continued 



Refer- 
ence 
No. 


Commodity 


1914-15 


Protein in 

metric 

tons 


Fat in 
metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories in 
millions 


355 


Grains and Derivative Produt s 


978,806 

201,503 

11,228 

13,427 

28,572 


85,316 

96,571 

1,486 

337 

11,601 


6,446,223 

1,795,051 

129,936 

132,597 

149,850 


31,240,761 
9,086,301 


356 




357 




593,297 


358 




603,495 


359 




840,310 












1,233,536 


195,311 


8,653,657 


42,364,164 








360 


Vegetables 


68,833 

132,339 

33,441 


4,869 

7,353 

10,126 


179,423 

1,080,780 

304,815 


1,063,900 


361 




5,042,836 


362 




1,484,680 










Sub-total Vegetables, 


234,613 


22,348 


1,565,018 


7,591,416 








363 




455 




4,319,726 


17,715,852 








364 


Fruits 


10,256 
1,499 
6,914 

7,878 


10,141 

374 

3,447 

6,607 


367,567 

28,839 

110,304 

169,753 


1,650,637 


365 




126,340 


366 
367 


Bananas 


512,951 
783,643 












26,547 


20,569 


676,463 


3,073,571 








368 


Vegetable Oils and Nuts 
Nuts . 


50,929 


95,096 

595,041 

21,574 


38,400 
17,954 


1,250,900 


369 




5,536,504 


370 




9,195 


310,281 










Sub-total — Oils and Nuts 


60,124 


711,711 


56,354 


7,097,685 


371 


Fish 


86,796 


18,732 


19 


548,479 












1,642,071 


968,671 


15,271,237 


78,391,167 






372 


Meats and Meat Products 


508,717 

416,899 

42,256 


490,365 
2,157,916 

64,254 


1,662 

2,873 

462 


6,673,341 
21,797,474 


373 




374 




773,384 












967,165 


2,707,408 


4,980 


29,193,531 








375 




249,006 


175,349 




2,650,480 








376 




765 


52,917 




495,467 








377 




742,130 


1,400,492 


903,312 


19,787,471 










Sub-total — All Secondary 


1,959,066 


4,336,166 


908,292 


52,126,949 




Grand Total 


3,601,137 


5,304,837 


16,179,529 


130,518,116 









216 



THE NATION S FOOD 





Table 61 — Continued 






Refer- 
ence 

No. 


Commodity 


1915-16 


Protein in 

metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories in 
millions 


355 
356 


Grains and Derivative Products 
Wheat and products 


1,159,286 

201,163 

11,480 

16,677 

32,131 


101,146 

96,173 

1,519 

417 

13,292 


7,63C,118 

1,792,381 

132,856 

164,691 

161,941 


37,007,387 
9,070,259 


357 




606,633 


358 




749,578 


359 


Other cereals 


920,265 










Sub-total — Grains 


1,420,737 


212,547 


9,887,987 


48,354,122 








360 


Vegetables 
Legumes 


59,607 

115,422 

32,292 


4,145 

6,412 

10,998 


153,757 
942,629 
346,643 


913,944 


361 


Potatoes 


4,398,237 


362 


Other vegetables 


1,660,414 




Sub-total — Vegetables 


207,321 


21,555 


1,443,029 


6,972,595 


363 


Sugars 


455 




4,047,276 


16,598,665 


364 
365 
366 


Fruits 

Apples 

Oranges 


9,610 
1,523 
6,169 
9,295 


9.567 

379 

3,085 

9,174 


345,335 
29,286 
98,717 

206,025 


1,550,836 
128,293 
459,065 


367 




961,649 










Sub-total — Fruits 


26,597 


22,205 


679,363 


3,099,843 


368 


Vegetable Oils and Nuts 
Nuts 


47,957 
11,880 


99,492 
424,858 

27,881 


36,507 
23,200 


1,271,900 


369 




3,953,026 


370 


Chocolate and cocoa 


400,975 






59,837 


552,231 


59,707 


5,625,901 








371 


Fish 


79,968 


16,045 


20 


495,706 




Sub-total — All Primary 


1,794,915 


824,583 


16,117,382 


81,146,832 


372 


Meats and Meat Products 
Beef and products 


525,129 

405,161 

40,286 


502,065 

2,143,483 

62,637 


1,740 

2,929 

439 


6 850,539 


373 




21,614,254 


374 




750,130 










Sub-total — Meats 


969,077 


2,700,434 


5,076 


29,136,535 








375 


Poultry and eggs 


252,314 


177,696 




2,685,822 


376 


Oleomargarine 


800 


55,375 




518,470 


377 




764,377 


1,445,669 


919,595 


20,366,131 












1,986,568 


4,379,174 


924,671 


52,706,958 










i Grand Total 


3.781,483 


5.203,757 


17.042,053 


i 133.853,790 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 217 





Table 


61 — Continued 






Refer- . 
enoe 
No. 


Commodity 


1916-17 


Protein in 

metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories in 
millions 


355 


Grains and Derivative Products 


1,026,976 

201,709 

12,245 

25,331 

39,298 


89,506 

96,269 

1,621 

634 

16,587 


6,765,024 

1,797,497 

141,725 

250,140 

189,036 


32,784,510 


356 
357 


Corn products 


9,094,401 
647,129 


358 




1,138,508 


359 




1,091,501 












1,305,559 


204,617 


9,143,422 


44.756,049' 








330 
361 
362 


Vegetables 

Legumes 

Potatoes 

Other vegetables 


75,821 
93,703 
28,284 


5,200 

5,205 

10,021 


198,157 
765,232 
317,522 


1,172,609 
3,570,508 
1,514,539 












197,808 


20,426 


1,280,911 


6,257,656 






363 




455 




4,356,901 


17,868,295 








364 


Fruits 


8,490 
2,176 
5,778 
7,227 


8,461 

544 

2,889 

8,429 


305,219 
41,912 
92,457 

167,517 


1,370,683 


365 




183,597 


366 




429,960 


367 


Other fruits — 


790,038 










Sub-total — Fruits 


23,671 


20,323 


607,105 


2,774,278 


368 


Vegetable Oils and Nuts 
Nuts 


47,957 


105,623 

547,294 

43,530 


36,717 
36,235 


1,329,746 
5,092,191 


369 


Vegetable oils 


370 




18,554 


626,117 












66,511 


696,447 


72,952 


7,048,054 








371 


Fish 


84,275 


17,582 


23 


527,725 










1,678,279 


959,395 


15,461,314 


79,232,057 








372 


Meals and Meat Products 


562,748 

398,781 

36,589 


538,151 

2,098,923 

56,626 


1,881 

2,895 

406 


7,342,374 


373 


Pork and products 


21,173,213 


374 




678,884 








Sub-total — Meats 


996,527 


2,685,983 


5,146 


29,115,663 


375 


Poultry and eggs 


255,499 


179,999 




2,720,161 


376 


Oleomargarine 


1,238 


85,658 





802,005 


377 


Dairy products 


783,350 


1,482,331 


937,858 


20,860,208 






2,036,614 


4,433,971 


943,004 


53,498,037 








Grand Total , 


3,714,893 


5,393,366 


16,404,318 


132,730,094 







218 



THE NATION S FOOD 
Table 61 — Continued 



Refer- 
ence 

No. 


Commodity 




1917-18 




Protein in 

metric 

tons 


Fat in 

metric 

tons 


Carbohy- 
drate in 
metric tons 


Calories 'in 
,. millions 


355 


Grains and Derivative Products 


940,543 

242,395 

24,597 

30,725 

65,088 


81,835 

118,845 

3,256 

767 

23,104 


6,195,182 
2,155,310 

284.668 
303,428 
352,857 


30,021,979 

10,938,521 

1,299,820 

1,381,039 


356 




357 




358 




359 




1,927,964 










1,303,348 


227,807 


9,291,445 


45,569,323 








360 


Vegetables 


105,578 

143,167 

36,668 


7,325 
7,953 

12,586 


277,203 

1,169,204 

398,275 


1,638,716 


361 




5,455,418 


362 




1,904,998 












285,413 


27,864 


1,844,682 


8,999,132 








363 




439 




4,374,194 


17,939,129 








364 


Fruits 


7,458 
1,109 
5,771 
9,283 


7,451 
278 

2,885 
6,767 


268,425 
21,360 
92,328 

219,237 


1,205,454 


365 




93,569 


366 




429,360 


367 


Other fruits 


994,221 










Sub-total — Fruits 


23,621 


17,381 


601,350 


2,722,604 








368 


Vegetable Oils and Nuts 
Nuts 


81,939 


179,337 

554,851 

47,273 


63,054 
39,177 


2,262,988 


369 




5,162,528 


370 




20,083 


678,641 












102,022 


781,461 


102,231 


8,104,157 








371 


Fiih 


85,021 


17,866 


25 


533 419 










Sub-total — All Primary 


1,799,864 


1,072,379 


16,213,927 


83,867,764 


372 


Meats and Meat Products 


539,703 

378,799 

28,298 


513,596 

2,045,653 

46,853 


1,577 

2,859 

315 


7,017,398 


373 




20,594,616 


374 




553,498 










Sub-total — Meats 


945,277 


2,602,187 


4,717 


28,122,722 


375 


Poultry and eggs 


248,772 


175,220 




2,648,262 


376 




1,808 


125,024 




1,170,593 








377 




788,969' 


1,505,129 


917,169 


21,010,397 












1,984,826 


4,407,560 


921,886 


52,951,974 










Grand Total 


3,784,690 


5,479,939 


17,135,813 


136,819,738 









CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 219 



The data of Table 61 are summarized by years in Table 62, 
and are shown graphically in Figs. 30 and 31. 





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220 



THE NATION S FOOD 



The first thing which impresses one about the consumption fig- 
ures is their extreme uniformity from year to year, as compared with 
production, exports, imports, with which we have hitherto dealt. 
This is exactly what would be expected, of course. No matter how 
much production, exports and imports may fluctuate, within rather 
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1911-12 012-13 1913-14 I9I4-IS 1915-16 1916-17 1911-18 



Fig. 30. — Showing the course of human food consumption in the United States 
from 1911 to 1918. Absolute figures in metric tons. Dash line denotes protein 
content of human food consumed; dot line denotes fat content; and dot-dash line 
denotes carbohydrate content. 



each year. To have the statistical calculation come out to this 
result so beautifully is strong evidence of the correctness of the long 
and tedious preliminary calculations which have been presented 
in the earlier chapters. There has been a rather steady small in- 
crease in total gross food consumption, but as Fig. 31 so plainly 
shows, this has been very closely proportional to the increase in 
the population. 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 221 

In the seven year period here discussed the greatest relative 
advance in consumption was in respect of fat, and the least relative 
advance in respect of protein. Carbohydrate content and calories 
increased in the seven years in amount consumed to a degree in- 
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1911-12 I9IZ-IJ 8/3-/4 I9H-/S I9/5-/6 19/6-17 S/7-/4 

Fig. 31. — Relative curves for human food consumption. The figure for the year 
1911-12 is taken as 100 in each case and the relative figure for each year calculated 
to that base. The population curve is included for comparison. Solid line denotes 
calories; dash line, protein; dot line, fat; dot-dash line, carbohydrate; circle line, 
population. 

means that since 1913-14 somewhat less protein has been consumed 
in gross in proportion to the population. The relative line for fat 
was below the population line till 1914-15, and thereafter followed 
it closely. 

The relative figures from which Fig. 31 is plotted are given in 
Table 63. 

With such gratifying assurance of the smoothness of the con- 
sumption results we may proceed to an analytical discussion of the 
numerous highly interesting problems which center about human 
food consumption, and for which data have hitherto been lacking. 



222 



THE NATION S FOOD 



Table 63. — Consumption of Human Foods, Primary and Secondary, 
Relative to 1911-12, Taken as 100 



Years 


Population 


Protein 


Fat 


Carbohy- 
drate 


Calories 
(millions) 




1911-12 


100.0 


100.0 


100.0 


100.0 


100.0 




1912-13 


101.7 


100.2 


99.0 


103.4 


101.4 




1913-14 


103.4 


104.3 


100.3 


110.7 


106.1 




1914-15 


105.1 


101.3 


107.3 


104.0 


104.9 




1915-16 


106.8 


106.3 


105.3 


109.6 


107.6 




1916-17 


108.5 


104.5 


109.1 


105.5 


106.7 




1917-18 


110.2 


106.4 


110.9 


110.2 


110.0 


Average, 


whole period 


105.1 


103.3 


104.6 


106.2 


105.2 


Average, 


1911-12 to 1916-17 


104.3 


102.8 


103.5 


105.5 


104.5 



The first of such problems to which attention may be turned is: 
To what relative degree do primary, as distinguished from sec- 
ondary, human foods contribute to the total nutritional intake of 
our population? From Table 62 it is seen that 47 per cent, of the 
protein consumed comes from primary sources and 53 per cent, from 
secondary sources. Thus, broadly speaking, the American people 
get over one-half of their protein from animal sources, exclusive of 
fish, which are included in the primary foods. This fact indicates 
at once the importance of maintaining the nation's animal herds 
intact and keeping the price of animal products at not too high a 
level, unless we are prepared to face the alternative of a radical 
and fundamental alteration in the established dietary habits of the 
people. 

In general there has been but little change in this protein- 
source dietary habit in the seven years included in this study. 
What change there has been is in the direction of a smaller propor- 
tion of protein from secondary sources and a larger from primary, 
but the movement has been but slight. As would be expected, a 
much larger proportion of the total fat consumed in human food 
comes from secondary sources than is the case with protein. The 
figures are 82 per cent, from secondary sources and 18 per cent, from 
primary. Again there has been little change in the seven years. 
In spite of all propaganda from dietary cranks and from commercial 
interests it is clear that the American people depend to an over- 
whelming degree upon animal sources for their fat intake, rather 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 223 

than upon vegetable oils, nuts and the like. This condition is 
naturally reversed as regards carbohydrate. Ninety-four per 
cent, of this nutrient comes from primary sources and only 5 from 
secondary. In the total nutritional calory intake 61 per cent, comes 
from primary foods and 39 per cent, from secondary. 






CARBOHYDRATE 



W/MfROM PRIMARY SOVRCES t££^l FROM SECONDARY SOURCES 

Fig. 32. — Diagram showing the percentages of the total nutritional intake of the 
American people derived from primary and secondary sources. 



It is interesting to compare the percentage of American nutri- 
tional intake derived from primary and secondary sources with 
corresponding British figures. Calculating roughly from Table I 
of the official British report 1 on the subject I find that 42 per cent, 
of the protein intake, 92 per cent, of the fat intake, and 35 per cent, 
of the energy value of the total nourishment of the population of 

1 The Food Supply of the United Kingdom. A report drawn up by a 
Committee of the Royal Society at the request of the Board of Trade. London 
(Cd. 8421), 1917, p. 35. 



224 



THE NATION^ FOOD 



the United Kingdom comes from secondary sources. In other words, 
the British get less of their protein and calories and more of their 
fat from animal products exclusive of fish than the Americans do. 
The differences, however, are not great, indicating generally similar 
dietary habits in the two populations, a fact which is known on 
general grounds to be true. 




{£52 



UNITED STATES 



WNITEO K/N60vi 



Fig. 33. — Diagram showing the relative proportions of the American and the British 
food intake derived from animal sources (exclusive of fish). 



The above comparisons regarding primary and secondary sources 
of human food are shown graphically in Figs. 32 and 33. 

The next problem concerns the relative proportion of the total 
nutritional intake furnished by the several different large food 
commodity classes. The data on this point for the main groups are 
collected in Tables 64 to 67 inclusive. The arrangement of these 
tables is to give first the annual average for the six years preceding 
the entrance of the United States into the war, and then to give 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 225 

1917-18, our first year in the war, separately. The reason for such 
a time division is obvious. There is no reason to suppose that the 
consumption of food in this country was affected by the War till the 
time we entered and the United States Food Administration began 
its work. Before then the population had gone on consuming food 
at about the usual normal rate. There was no reason or incentive 
to do otherwise, except in so far as price had an influence. But in 
1917-18 a wholly new and extraordinary influence was brought into 
play to alter the national food habits. This was the Food Adminis- 
tration, which through its recommendations, on the one hand, and 
regulations on the other hand, sought to modify the consumption 
rate of certain commodities and succeeded in doing so, as will 
presently appear in detail. 

In Tables 64 to 67 the percentage figures are first given sepa- 
rately and then accumulated to 100 in another column. 

The data of Tables 64 to 67 are shown graphically in Fig. 34. 

From these tables and diagrams it is seen that the grains stand 
at the head of the list in contribution of protein, carbohydrate 
and calories. Meats come first in contribution of fat, second in 
protein and calories. Thirty-six per cent, of our protein intake 
normally is in the form of grain, 26 per cent, in meats and 20 per 
cent, in dairy products. These three great commodity groups 
together make up nearly 83 per cent, of the total protein intake. 

The total consumption of human food was absolutely higher in 
1917-18 than the average of the preceding six years. This is to be 
expected from the increase of the population, and means nothing 
till converted to relative terms. But the proportion of the total 
contributed by the grains and meats is smaller in 1917-18. In other 
words, the two great commodity groups on which the most stress 
was laid in the conservation campaign of the Food Administration 
show an absolute reduction in the part which they play in nutri- 
tion. The effect of the conservation work will, however, be more 
clearly shown when we come to the consideration of individual 
commodities. 

Of the fat normally consumed 51 per cent, is furnished by the 
meats as a group; 27 per cent, by the dairy products; and 12 per 
cent, by the vegetable oils and nuts. The grains normally furnish 
3.98 per cent, of the fat intake and in 1917-18 this rose slightly to 
4.16, due to the increased consumption of cornmeal. 

15 



226 



THE NATION S FOOD 



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CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 227 



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CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 229 



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230 



THE NATION S FOOD 



The sugars stand second in the list as contributors of carbo- 
hydrate to consumption, with 26 per cent, of the total, to which 56 
per cent, is furnished by the grains. Of the remainder of the carbo- 
hydrate intake vegetables normally contribute about 9 per cent., 
the dairy products 5 per cent, and the fruit 4 per cent. 





PROTEIN CONSUMPTION 
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Fig. 34. — Showing the percentage contribution of the different great food com- 
modity groups to the nutritional intake of the United States, for (a) six years 
before our entry into the war and (b) 1917-1918. 

The energy values of the groups are especially interesting as 
furnishing a general index of food values. Of the total energy fur- 
nished by the human food consumed 35 per cent, comes from the 
grains, 22 per cent, from the meats, 15 per cent, from the dairy 
products and 13 per cent, from the sugars. These four groups 
make up about 85 per cent, of the total energy value of all the 
food consumed. Vegetables contribute only about 5 per cent, fruit 
and poultry about 2 per cent, each, and vegetable oils and nuts 
nearly 5 per cent. 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 231 



On the basis of Table 67 it is of interest to examine somewhat 
more carefully the changes in consumption rate in 1917-18 as 
compared with the average of the six preceding years. Such 
a comparison is made in Table 68 and shown graphically in Fig. 35. 

Table 68. — Showing the Changes in Food Consumption in the United 
States in 1917-18 as Compared with the Average Annual Consump- 
tion in the Six Preceding Years 
(Millions of Calories) 



Group 



Grains 

Meats 

Dairy products . . 

Sugars 

Vegetables 

Oils and nuts — 

Fruits 

Poultry and eggs 
Oleomargarine . . . 
Fish 



Total.... 
Population 



Increase of J?™ Te ^t-°l 

consumption in C0 * S i ™? i « 

1917-18 over .^A" 1 * J* 

6 year average ^J/J*' 



Percentage 
increase 



512,058 

18,653 

1,176,387 

742,534 
2,089,106 
1,834,887 

27,951 

627,874 



6,888,424 



139,936 



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29.27 

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5.73 



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+ 40 

+ 30 



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Fig. 35. — Diagram showing the increase or decrease in food consumption in 
1917-18 as compared with the average of the preceding six years. 



232 the nation's food 

From Table 68 and the diagram it is observed that the total 
increase in human food consumption in 1917-18 was less (nearly 
Y2 per cent.) proportionately than the increase in population, 
both being compared with the average of the six preceding years. 
The consumption of meats practically did not increase at all, 
and the consumption of grains only about 1 per cent. 

The great increases were first in the consumption of vegetables 
and oils and nuts, amounting to 30 per cent, in the one case and 
29 per cent, in the other, and second in oleomargarine where the 
consumption increased nearly 116 per cent, in 1917-18 over the 
average of the preceding six years. In the case of vegetables 
and oils and nuts the increased consumption in 1917-18 is probably 
to be attributed largely to the activity of the Food Administration 
in urging the consumption of these commodities to afford a relief 
of the pressure on wheat and meat products. In the case of oleo- 
margarine the increased consumption is clearly due entirely to a 
favorable price differential as compared with butter and lard, 
taking into account palatability. 

The only two great commodity groups showing decreases in con- 
sumption in 1917-18 are fruits and fish. In both cases the result 
is probably to be explained by price influences, taken together 
with palatability and popular ideas as to relative necessity in the 
diet. For example the price of meat may rise relatively much 
more than that of fruits or fish without leading to any reduction 
in consumption, owing to the general belief that meat is a more 
necessary article of diet than the other two sorts of food 
mentioned . 

We may next consider the gross consumption of individual 
commodities on the same plan that has just been used in handling 
the groups. The data are given in Tables 69 to 72, inclusive. In 
these tables it will be noted that the cumulated percentage columns 
run to more than 100 per cent, by trifling amounts. This is to take 
care of the item " other meat products" which appears in the net 
export table but not in production. In the main consumption 
table it is carried into the sub-total " Meats " but does not appear as 
a separate item, because of the impossibility of calculating it as 
such. 

The data of Tables 69 to 72 inclusive are shown, exhibited graph- 
ically in Figs. 36 to 39. 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 233 





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CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 235 



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CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 237 

Taking first the protein consumption, as given in Table 69, it 
is seen that wheat stands at the head of the list as a source of protein 
for the population of this country, contributing nearly 29 per cent, 
normally to the total. Dairy products are second with 20 per cent, 
of the total. Beef with 14 per cent, and pork with 11 per cent. 







PERCENTAGE CONTRIBUTION TO 


TOTAL 


PROTEIN CONSUMED 




PER CENT 

S 10 15 X 25 


30 35 40 45 












WHEAT 


W))//////////"M"S/s///////W 








* 


DAIRY PRODUCTS 


v/////////////////////////. 










BEEF 










PORK 








POULTRY * EGGS 


s^^ 


CORN 


V^Ws 


h 


POTATOES 


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FISH 


1 


















LEGUMES 


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MUTTON 


i 


















OTHER CEREALS 


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OTHER VEGETABLES 


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RICE 


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RYE 


i 


















COCOA 


i 


















APPLES 


WM ANNUM AVERAGE 6 YEARS 


5 OTHER FOODS 
COMBINED 


; 










V77A 1917-18 



Fig. 36. — Diagram showing the percentage of the total protein consumed in 
the United States contributed by each of 23 commodities. The solid bars denote the 
average consumption in the six years preceding our entry into the war. The cross 
hatched bars denote the consumption in 1917 and 1918. 



stand next. The other commodities contributing more than 2 
per cent, to the total protein intake of the population are, in the 
order named: Poultry and eggs, corn, potatoes and fish. Taken 
together, these 8 commodities furnish 92 per cent, of the total 
protein intake. We see here again, just as in the case of the pro- 
duction tables, that a very few commodities furnish a very large 



238 



THE NATION S FOOD 



percentage of the nutritional intake. This fact, in and of itself, 
helps enormously toward the possibility of making an investiga- 
tion such as this substantially accurate in its results. It is clear 
that the minor items omitted from the calculations have no signifi- 
cance in the final general result. If four food commodities furnish 
nearly 75 per cent, of the total protein ingested it is obvious that a 
large error, or even the entire omission, of single ones of the other 
minor items can have but little effect. 





PERCENTAGE 


CONTRIBUTION 


to total m 


CONSU 


MED 






pep CEtrr 






r 16 * SB Sf SO 3S M 4 








^^^ 






PORK 


i^^wy""" 


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DAIRY PRODUCTS 


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W7^W%, 
















OILS 












BEEF 




POULTRY * EGGS 


wm 




CORK 


a 


















NUTS 


W7X 


















WHEAT 


I 


















MUTTON 


1 


















OLEOMARGARINE 


& 


















COCOA 


5 
1 


















FISH 


Wm ANNUAL AVERAGE 6 TEAKS 


II OTHE£ FOODS 
COMBINED 


1 










UZZA 1917-1918 



Fig. 37. — Diagram showing the percentage of the total fat consumed in the 
United States contributed by each of 23 commodities. The solid bais denote the 
average consumption in the six years preceding our entry into the war. The cross 
hatched bars denote the consumption in 1917 and 1918. 



Comparing the order of the commodities in 1917-18 with the 
average of the six preceding years, it is seen that the only change of 
position among the eight commodities normally furnishing over 90 
per cent, of the protein is in respect of *fche last one on the list, namely, 
fish. In 1917-18, the legumes (beans and peas) moved up to the 
eighth place and fish moved to the ninth place. 

Turning to the fat consumption, it is seen that approximately 
40 per cent, of the total fat in the nutritional intake of this country 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 239 

comes from pork and its products. The hog is in a class by itself 
as a source of fat for human nutrition, with the population of this 
country. Dairy products stand second in the list, with approxi- 
mately 27-HJ per cent, of the total. After the dairy products there 
is a considerable drop in percentage contribution in passing to 
the next item on the list, namely the vegetable oils, which normally 
furnish only about 10 per cent, of the fat intake. Beef contributes 





PERCENTAGE CONTRIBUTION TO TOTAL 
PER CENT 

S 10 IS 20 t 


CARBOHYDRATE CONSUMED 

r SO 35 40 4S 






WHEAT 


^^^^////////////////A>//////s//M 
















SUGAR 


'///////////^w^^w/// 






CORN 


^^^^^^7A 








POTATOES 


^^^^ 




DAIRY PRODUCTS 


^^ 


\ 


APPLES 

OTHER VEGETABLES 
LEGUMES 
OTHER FRUITS 
RICE 

other cereals 
rte 


1 

i 
i 
i 

fa 
b 

! 
\ 


BANANAS 

10 OTHER FOODS 
COMBINED 


Wm ANNUAL AVERAGE 6 TEARS 
UZZ I9I7-I3B ' 



Fig. 38. — Diagram showing the percentage of the total carbohydrate consumed 
in the United States contributed by each of 23 commodities. The solid bars denote 
the average consumption in the six years preceding our entry into the war. The 
cross hatched bars denote the consumption in 1917 and 1918. 



almost exactly the same percentage. The four commodities named 
together furnish nearly 87 per cent, of the total fat intake. Only 
one other commodity group— namely, poultry and eggs — furnishes 
more than 2 per cent, normally. 

In 1917-18 there are some changes of significance in the relative 
position of the commodities as fat contributors. The first four items, 
pork, dairy products, oils and beef, stand in the same order in 1917- 
18 as in the six years preceding. Nuts moved up in 1917-18 to the 



240 



THE NATION S FOOD 



fifth place, from the seventh, which they had occupied before. 
Oleomargarine moved from the tenth place to the seventh. Corn, 
in spite of the increased consumption in 1917, dropped from the 
sixth place to the eighth in percentage contribution. Twelve of 



PERCENTAGE CONTRIBUTION TO TOTAL CALORIES CONSUMED 
PER CENT 















WHEAT 


'//////////////Z^^Z^^. 












PORK 










DAIRY PRODUCTS 
















SUGAR 














CORN 








BEEF 


ZT^ZV; 




OILS 


^B 


POTATOES 


ZZW\ 


















POULTRY* EGGS 


I 


















OTHER VEGETABLES 


1 


















APPLES 


f 


















NUTS 


& 


















LEGUMES 


1 


















OTHER CEREALS 


h 


















OTHER FRUITS 


5 


















MUTTON 


! 


















RICE 


%3 


















6 OTHER FOODS 
COMBINED 










■■ ANNUAL AVERAGE 6 TEARS 
ZZZZA IS/7-1918 



Fig. 39. — Diagram showing the percentage of the total energy value of the 
food consumed in the United States contributed by each of 23 commodities. The 
solid bars denote the average consumption in the six years preceding our entry 
into the war. The cross hatched bars denote the consumption in 1917 and 1918. 

the great commodity groups before our entry into the war, and 
13 in 1917-18, contribute less than 1 per cent, to the total fat 
intake. 

In carbohydrate consumption wheat stands at the head of the 
list with over 42 per cent, normally. The sugars stand second with 
about 20 per cent., and corn with 11 comes next. These three 
commodities, together with potatoes and the dairy products, con- 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 241 

tribute altogether 90 per cent, of the carbohydrate intake. There 
is no change in the relative position of the commodities falling in 
the 90 per cent, group in 1917-18 as compared with the average of 
the six preceding years. 

A noteworthy feature of this Table 71, dealing with carbohy- 
drates is the relative position of the sugars. Many persons regard 
sugar as a pleasant but not essential part of the dietary. It is 
obvious enough that this is a mistaken point of view. Any com- 
modity which furnishes nearly 26 per cent, of the carbohydrate in- 
take of the population may be regarded as an important essential. 
To get an idea of the importance of the sugar relatively it is only 
necessary to compare it with some of the items farther down in the 
table. For example, we see that the sugars contribute more than 
20 times as much to the carbohydrate intake of the nation as does 
rice. 

In Table 72 we get a summarized view of the general nutritional 
importance of the several food commodities, because here we are 
dealing with the energy content as measured in calories. The order 
of the products in this table may be taken as the general order of 
nutritional significance of the great staple foods in this country. 
Wheat stands at the head of the list, contributing nearly 26 per 
cent, to the total. Pork comes next with normally 16 per cent., 
and daily products third with 15 per cent., and the sugars fourth 
with 7 per cent. Then follow corn, beef, the vegetable oils, po- 
tatoes, poultry and eggs. These 9 commodity groups together 
make up over 91 per cent, of the total nutritional intake of the 
population. The smallest contribution to the total nutrition is 
made by oranges furnishing about 3^f o of 1 P er cent, of the total. 
Bananas and fish furnish only about Y\ o of 1 per cent, of the total, 
and rye and rice only a little more. 

The changes in 1917-18 as compared with the average in the six 
preceding years, as shown in Table 72, are extremely interesting. 
The figures show in much more detail than any that have been 
available hitherto the precise effects of the conservation and sub- 
stitution campaign of the United States Food Administration during 
1917-18. While wheat normally contributes 25.9 per cent, of the 
total nutritional intake (as measured by energy value) , in 1917-18 
it contributed but 21.9 per cent. Or, put in another way this result 
means that as a result of the conservation campaign, wheat fell off 
Y§ in its contribution to the natural nutrition. To go farther down 



242 



THE NATION'S FOOD 



the table, rice which normally contributed but 0.6 of 1 per cent, to 
the total nutritional intake contributed 1 per cent, in 1917-18. 
Rice, in other words, gained by % what it was before in its impor- 
tance in feeding the American people. 

The changes in consumption, as indicated in Table 72, are of 
such great interest that it is worth while to examine them more in 
detail. To this end a table on the same plan as Table 68 is shown. 



Table 73. — Showing the Changes in Food Consumption in the United 
States in 1917-18 as Compared with the Average Annual Con- 
sumption of Slx Preceding Years for 23 Staple Human Foods 
(Millions of Calories) 



Commodity 



Increase of 

consumption 

in 1917-18 

over 6 year 

average 



Decrease of 

consumption 

in 1917-18 

under 6 year 

average 



Percentage 
increase 



Percentage 
decrease 



Wheat 

Pork 

Dairy products . . 

Sugar 

Corn 

Beef 

Oils 

Potatoes 

Poultry and eggs 
Other vegetables . 

Apples 

Nuts 

Legumes 

Other cereals 

Other fruits 

Mutton 

Rice 

Rye 

Oleomargarine . . . 

Fish 

Bananas 

Cocoa 

Oranges 



Total net increase. 



140,967 
1,176,387 

742,534 
1,796,843 

224,547 

461,938 

1,088,668 

27,951 

439,654 

1,066,077 
560,784 

1,034,581 
193,390 

606,609 
709,345 

627,874 



306,872 



6,888,424 



3,635,320 



198,296 



237,534 



1,090 

89,749 

45,281 



Population I 5,662,979 



0.69 
5.93 
4.32 

19.66 
3.26 
9.83, 

24.93 
1.07 

30.00 

89.07 

52.02 

115.80 

24.15 

78.33 
120.13 
115.69 



82.54 



5.30 



10.80 



14.13 



30.03 



0.20 
17.29 

32.61 



5.73 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 243 

The data of Table 73 are exhibited graphically in Fig. 40. In 
this diagram the total length of the bars from the line shows the 
total percentage increase or decrease in consumption in 1917-18 
as compared with the preceding six years. The cross-hatched por- 
tion of each bar shows the percentage increase in population, and 
therefore the part of the increased consumption to be expected as a 
result of population increase. Where the black bar is below the 



H50 
\ \I20 




PBtcarrxez /#c/reASf or o£c/?cas£ m co/vso/mpt/oh 

B£roA/a . M/IITf W/TH POPVUir/ON IHC/ieASE 



Fig. 40. — Showing the percentage increase or decrease in consumption in 1917- 
1918 as compared with the annual average of the six years preceding. For expla- 
nation see text. 



top of the cross-hatched population bar it means a conservation. 
Thus the true conservation on wheat amounted to 10.80 + 5.73 = 
16.53 per cent, of the normal average consumption. 

The table and diagram bring out very clearly the effectiveness of 
the Food Administration's campaign for conservation and substi- 
tution in foods. It will be noted at once that the commodities 
showing great increases in consumption in 1917-18 over the pre- 
ceding years are, for the most part, those which the Food Adminis- 



244 the nation's food 

tration urged to be substituted for articles of which the supply was 
less abundant, and for which the needs of the Allies were greater. 
Thus, rye which constituted the most popular of the substitutes for 
wheat in the public mind, shows the greatest increased consumption 
in 1917-18. Next to it stands the "Other cereals " of our classi- 
fication, including barley and buckwheat. Nuts, rice and the vege- 
tables generally show increases beyond the population increase, 
showing that the people very generally followed the suggestions of 
the Food Administration to consume more of these products and 
save wheat. The articles on which the Food Administration most 
strongly urged conservation — namely, wheat, beef, mutton, pork 
and the sugars — all show either a consumption actually below the 
normal average, or else a very slight increase in consumption, well 
below the population percentage increase. In either case a real 
and substantial conservation is, of course, shown. The decrease 
in consumption of the most popular fruits, oranges, apples and 
bananas, is largely if not entirely explained by high prices for those 
products. 

The most interesting stage of any discussion of food — namely, 
the per capita per diem consumption, may be considered next. Cal- 
culating the results on this basis puts them in a form where one 
may form a better judgment of their meaning and compare them 
with accepted dietary standards. In this connection it is to be re- 
membered that hitherto there have been no careful studies on a 
per capita basis of the actual nutritional intake of the population 
as a whole. All dietary standards are based not on the actual 
practice of the whole population, but rather upon dietary studies 
made on restricted groups of selected individuals. While a very 
large number of such studies have been made by the United States 
Department of Agriculture, particularly from ten to twenty years 
ago, it must be obvious that since such studies are made on selected 
small groups they can only inferentially give any picture of what is 
taking place in the population as a whole. The theory of random 
sampling makes it clear that any considerable inference from dietary 
studies, as they have been carried on, to the whole population rests 
on an exceedingly dubious foundation. It will therefore be of great 
interest to compare the results of the present careful investigation of 
the population as a whole with the results of previous dietary studies. 

In reducing consumption data to a per capita basis it would 
obviously be foolish to take the actual total population as a base, 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 245 

for the reason that the amount of food consumed changes with 
the age of the individual, particularly in early life. On account 
of this fact the usual practice in computations of this kind is 
reduced, not to a per capita basis, but to an adult man basis. 
In doing this a fractional factor is used to multiply the number 
of individuals of certain lower ages, the magnitude of the factor 
being proportional to the relation which the nutritional intake of 
the individual at the younger age bears to that of an average 
adult man. 

In the present study the following age-intake factors have been 
used : 

Age in years Man value factor 

0-5 0.50 

6-13 0.77 

14-18, male 1.00 

14-18, female . 83 

19 on, male 1 .00 

19 on, female . 83 

The man factor values here used have been adopted after careful 
study of the subject. They differ in detail somewhat from those 
adopted by English physiologists in similar calculations, but in 
the net end result come to much the same thing. 

Applying these factors to the total population of the United 
States, and assuming that the age distribution of the population is 
the same in each of the years studied we get the population in terms 
of adult men as set forth in Table 74, for the midyear point of each 
of the years included in this study. The population equivalents in 
Table 74 are used for the base for the per capita per diem calcu- 
lations which follow. 

Table 74. — Population of Continental United States in Terms of 

Adult Men 





Population equivalent in adult men, 




January 1 


1912 


79,571,000 


1913 


80,930,000 


1914 


82,289,000 


1915 


83,648,000 


1916 


85,007,000 


1917 


86,366,000 


1918 


87,724,000 



246 the nation's food 

Before entering on the detailed discussion of per capita consump- 
tion figures it is well to recall a point which is liable to escape atten- 
tion, unless special attention is called to it. This is the fact that the 
final figures in this chapter, which are called " consumption figures," 
really include something more than consumption in a nutritional 
sense. They include the food actually eaten plus that which is 
wasted by loss in cooking, in garbage, etc. It is necessary to be 
entirely clear on this point. In calculating the nutrients in earlier 
chapters, use has been made of factors which allowed for inedible 
refuse, so that all of the inedible portions of the foods as produced or 
imported have already been deducted in the calculations up to this 
point. Even after all deductions of inedible portions have been 
made, however, it is obvious that there is still a considerable amount 
of loss and wastage of strictly edible material, which might be saved 
and consumed under a theoretically ideal system of preparing food 
for the table plus a conscientious ingestion of every bit of edible 
material. Of course, as a matter of fact, neither of these theoret- 
ically ideal conditions at all prevail. There is a considerable loss 
of nutrient values in the process of cooking as ordinarily practised. 
This loss is undoubtedly greater for fats than for any other of the 
nutrients. It is a troublesome and time-consuming process for the 
housewife to conserve and utilize all of the fat which gets melted and 
floats about in the water in which foods are cooked, or adheres to 
the utensils in which they are prepared. Nor, in the minds of most 
people, is there any necessity or desirability of saving this fat. 
In fact, a great many people in this country object very strongly to 
what they designate as " greasy cooking/' Consequently, floating 
fat of soup stock is skimmed off and thrown away in the vast majority 
of instances. The result is that in calculations made in the way 
those of this study have been made, which include the total nutrient 
value in the edible portion of food materials, after deducting inedible 
waste and deducting the losses which accrue up to the time the 
food reaches the consumer, there is bound to be an apparently 
high consumption of fats. The figures here presented are really 
statements of consumption plus edible waste and should be so 
regarded. 

Another important factor is that of edible waste in garbage: 
That is to say, the uneaten portion of the prepared food which is 
edible and might be consumed, but is not for reasons of taste, over- 
estimation of ingestive capacity, etc. 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 247 

It is quite impossible to arrive at any accurate estimate of what 
the amount of losses of nutrients in cooking and in avoidable wast- 
age of edible material is. On the first point it would be extremely 
difficult ever to gather accurate data because the practice of house- 
wives and cooks varies so enormously in this regard. That a great 
deal can be accomplished in reducing the amount of edible material 
going into the garbage can has been demonstrated with both the 
civilian and the Army population of the United States during the 
past year. 3 

The recent study of Murlin (loc. cit.) gives the data regar ding- 
edible waste obtained from the nutritional surveys of the training- 
camps. The average figures for 213 messes show that 7 per cent, 
of the protein supplied was wasted, 9 per cent, of the fat and 6 per 
cent, of the carbohydrate. Because of special conditions sur- 
rounding the investigation, however, and because of the differences 
of camp life, these figures are not at all applicable to civilian 
conditions. 

Looking at the matter from the national point of view, it seems 
probable that of the protein in human foods left in the country for 
consumption in the statistical sense, it is safe to say that 5 per 

Table 75. — Summary of Consumption per Adult Man 





Protein 


Fat 


Carbohydrate 


Calories 


Year 


Per 

annum 
(kilos) 


Per day 
(grams) 


Per 
annum 

(kilos) 


Per day 
(grams) 


Per 

annum 
(kilos) 


Per day 

(grams) 


Per annum 


Per day 


1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 


44.70 
44.04 
45.08 
43.05 
44.48 
43.01 
43.14 


122 
121 
124 
118 
122 
118 
118 


62.12 
60.44 
60.22 
63.42 
61.22 
62.45 
62.47 


170 
166 
165 
174 
168 
171 
171 


195.48 
198.68 
209.25 
193.42 
200.48 
189.94 
195.34 


536 
544 
573 
530 
549 
520 
535 


1,563,450 
1,558,232 
1,591,621 
1,560,326 
1,574,621 
1,536,833 
1,559,661 


4,283 
4,269 
4,361 
4,275 
4,314 
4,211 
4,273 


Average, whole pe- 


43.91 
44.05 


120 
121 


61.78 
61.65 


169 
169 


197.45 
197.82 


541 
542 


! 

1,565,075 4. 988 


Average, 1911-1912 
to 1916-17 


1,566,032 


4,290 



1 Pearl, R., Statistics of Garbage Collection and Garbage Grease Recovery 
in American Cities, Jour. Ind. Eng. Chem., Vol. 10, No. 11, p. 927, 1918, and 
Murlin, J. R., Diet of the U. S. Army Soldier in the Training Camp, Jour. 
Amer. Med. Assoc, Vol. 71, pp. 950-951, 1918. 



248 



THE NATION S FOOD 



cent, is lost in edible wastage; of the fat left in the country for 
consumption as human food, it is believed that at least 25 per cent, 
is lost through wastage. This figure seems large, but it probably 
underestimates rather than overestimates the fact. Of the carbo- 
hydrates, probably there is 20 per cent, of edible wastage. 

The total statistical consumption (ingestion plus edible wastage) 
of human food in the United States, by years from 1911 to 1918 is 
shown on an " adult man" per capita basis in Table 75. 

Applying the estimated percentage deductions for edible wastage 
stated above to the per capita average for the whole period we 
have the following results for ingested human food : 

114 grams protein per man per day 

127 grams fat per man . per day 

433 grams carbohydrate per man per day 

3424 calories per man per day 

These figures are probably very close to the fact as regards 
protein and carbohydrate. They are probably somewhat too high 
still as regards fat, because the edible wastage of this component 
is higher than the 25 per cent. used. The intention, however, has 
been to use the most conservative figures in estimating waste. 

For purposes of comparison Table 76 is inserted. This table 
is based upon certain American dietary studies analyzed in the 
writer's statistical laboratory. 



Table 76. — Summary of 


Some 


Dietary Studies in 
Families 


11 Groups of 116 




No. of 
families 


Aver- , t-^ 


Per man per day 




age 
yearly 
income 


per 
man 


Protein, 
grams 


p , , Carbo- 

SL fssr 


Energy, 
calories 


Mother wage earners 

Garment makers 

Laborers 


8 
7 
G 
5 
11 

8 
32 

17 
5 
5 

12 


$ 640 
724 
1497 
1647 
1934 
2133 
2150 
2208 
2253 
2527 


212 
168 
305 
130 
225 
259 
620 
438 
97 
121 
3S4 


105 
109 
94 
81 
92 
97 
88 
99 
85 
90 
102 


65 
81 
102 
121 
120 
113 
125 
148 
12S 
111 
131 


472 

495 

479 

420 

419 • 

460 

430 

438 

395 

405 

506 


2895 
3145 
3210 


Retired 


3095 


Clerks (office) 

Mechanics 

Teachers 

Professional men 

Engineers (professional) 


3125 
3245 
3195 
3480 
3070 




2980 


Farmers 


3610 








116 1771* 


260 95 


113 


447 


3185 



















Average of 104 families (farmers excluded). 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 249 

The general agreement of these results with those set forth in 
the present study, which were reached by totally different procedure, 
is evident. The statistical estimate of per capita protein consump- 
tion over the whole population is distinctly higher than in this small 
group. The fat consumption is higher but not by so large an 
amount as protein. The farmers and professional men show 

GROSS COMSUMPT/ON 



coc 




carbohvM: 




■y 


^-' 


1 — 


_.-' 




400 




























































rtr* 








! 












PROTf/N 


, 
























Fig. 41. — Diagram showing the course of gross consumption of protein, fat 
and carbohydrate in human food from 1911-12 to 1917-18, per adult man per diem. 
Dash line denotes protein; dot line, fat; dash-dot line, carbohydrate. 



a higher net energy intake than the general average for the 
whole country, which would, of course, be expected. Mechanics 
are a little lower than the average for the country in energy intake. 
In any case there is one fact which must not be lost sight of, 
namely that while the figures of Table 75 do in fact represent 
ingestion and waste it still is true, and the constancy of the figures 
in successive years proves its truth, that to maintain naturally 
and unconsciously a contented feeling the population in respect of 



250 



THE NATION S FOOD 



nutrition, actually uses up the amounts of nutrients indicated in 
Table 75. To make these gross consumption figures materially less 
would require a profound readjustment of the dietary and culinary 
habits of the people, fixed by centuries of usage. Discussion of the 
minimum protein, fat and carbohydrate requirements of a nation are 
in considerable degree academic if they base themselves upon net 





■oooa 
































40k 




















3000 






























1 
































1 
































» 
































1 
































1 


2000 


























































5 
































s 


JOOO 




















































*9H 


-ia 


/9U 


•/3 


J9/i 


-/4 


a* 


I-/S 


/*>/- 


r-/tf 


at 


-// 


0/7 


•/a 



Fig. 42.- 



■Diagram showing the energy value in calories of the gross consumption 
of human food, per adult man per day. 



consumption rather than gross consumption. A considerable 
excess over any agreed upon minimum physiological requirements 
must always be allowed, because there will inevitably be, in fact, 
a margin between actual gross consumption and net physiological 
ingestion or utilization. The present study, through the figures 
summarized in Table 75, gives a clearer and probably more nearly 
exact picture of what this margin between net and gross con- 
sumption must be, in a population of the habits of the American 



CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 251 

people, than has hitherto been available. It may well be theoret- 
ically true that a man needs only 75 grams or 50 grams of protein 
per day to sustain life and health, but in actual fact the American man 
uses up, in one way or another, about 1 20 grams a day. Furthermore, 
if the last seven years experience is any criterion, he will continue 
to use up about 120 grams per diem until such time as his general 
habits of life are in some manner rather profoundly changed. 
Doubtless they can be changed. But until they are, one must count 
on supplying about 120 grams of protein per day to each man equi- 
valent component of the population. 

The data of Table 75 are shown graphically in Figs. 41 and 42. 

From these diagrams it is apparent that there has been only a 
very slight decrease in per capita gross food consumption since 1911. 
This probably does not mean that the population is eating any less, 
but that because of the gradually rising prices through all this period 
there has been a minutely slight narrowing of the margin between 
gross and net consumption, or, put in another way, there has been 
some reduction in the wastage of edible foods. 

In Table 77 are shown the gross consumption figures, on a per 
capita per day adult man basis, for all commodities. 



252 the nation's food 

Table 77. — Gross Consumption of Human Foods per Adult Man per Day 







1911 


-12 




Commodity 


Protein 
in grams 


Fat in 
grams 


Carbo- 
hydrate 
in grams 


Calories 


Grains and Derivative Products 


34.456 
7.086 
0.352 
0.464 
0.920 


3.000 
3.430 
0.047 
0.012 
0.360 


226.874 

63.076 

4.071 

4.581 

5.176 


1,100 


Corn products 


320 
19 




21 




28 








43.278 


6.849 


303.778 


1,488 






• 
Vegetables 


2.297 
3.473 
0.987 


0.159 
0.193 
0.331 


6.023 

28.361 
9.718 


36 




132 


Other vegetables 


47 




6.757 


0.683 


44.102 


215 






Sugars 


0.016 




134.506 


552 


Fruits 

Apples 

Oranges 

Bananas 


0.298 
0.054 
0.261 
0.224 


0.293 

0.013 
0.130 
0.247 


10.644 
1.041 
4.174 
5.223 


48 

5 

19 

24 








0.837 


0.683 


21.082 


96 


Vegetable Oils and Nuts 
Nuts 


1.393 


2.670 
15.990 

0.670 


1.050 
0.559 


** 




149 


Chocolate and cocoa 


0.286 


10 


Sub-total — Oils and Nuts 


1.679 


19.330 


1.609 


194 


Fish 


2.994 


0.660 


0.001 


,0 




55.561 


28 . 205 


505.078 


2,564 






Meats and Meat Products 


18.803 

13.385 

1.576 


17.785 

67.612 

2.116 


0.059 
0.092 
0.018 


244 




684 




26 






Sab-total — Meals 


33.742 


87.511 


168 


954 




8.115 


5 712 




86 








023 


1 620 




15 








25.018 


17 L36 


30.318 


666 








66 898 


141.979 


30.486 


1,721 






Grand Total 


122 459 


170.184 


535.564 


4,285 







CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 253 

Table 77 — Continued 



1912-13 



Commodity 



Protein Fat in 
in grams grams 



Carbo- 
hydrate 
in grams 



Calorj 



Grains and Derivative Products 


33.692 
6.897 
0.362 
0.536 
0.884 


2.936 
3.326 
0.048 
0.013 
0.348 


221.S44 

61.415 

4.192 

5.295 

4.911 


1,075 




311 


Rye products 


19 
24 


Other rereals 


27 




42.371 


6.671 


297.657 


1,456 






Vegetables 


2.379 
4.618 
1.000 


0.164 
0.257 
0.328 


6.236 

37.713 

9.674 


37 


Potatoes 

Other vegetables 


176 
47 


Sub-total — Vegetables 


7.997 


0.749 


53.623 


260 




0.015 




138.965 


570 






Fruits 
Apples 


0.322 
0.054 
0.244 

0.277 


0.318 
0.013 
0.122 
0.247 


11.546 
1.034 
3.910 
6.243 


52 


Oranges 

Bananas 


5 

18 
29 






Sub-total — Fruits 


0.897 


0.700 


22.733 


104 


Vegetable Oils and Nuts 


1.468 


2 . 750 

15.509 

0.632 


1.115 
0.528 


36 




144 


Chocolate and cocoa 


0.270 


9 


Sub-total — Oils and Nuts 


1.738 


18.891 


1.643 


1S9 






Fish 


2.878 


0.626 


0.001 


18 






Sub-total — All Primary 


55.896 


27 .637 


514.622 


2,597 






Meats and Meat Products 


17.664 

12.928 

1.648 


16.806 

65.210 

2.390 


0.056 
0.088 
0.018 


230 




660 


Mutton and products 


29 


Sub-total — Meats 


32.214 


84 .456 


0.161 


919 






Poultry and eggs 


8.111 


5.710 




86 


Oleomargarine 


0.026 


1.812 


29.543 


17 


Dairy products 


24.396 


45.977 


649 






Subtotal — All Secondary 


64.747 


137.955 


29 .704 


1,671 






Grand Total 


120.643 


165.592 


544.326 


4,268 







254 



THE NATION S FOOD 
Table 77 — Continued 





1913-14 


Commodity 


Protein 

in grams 


Fat in 
grams 


Carbo- 
hydrate 
in grams 


Calories 


Grains and Derivative Products 
Wheat and products 


38.829 
6.738 
0.372 
0.620 
0.998 


3.387 
3.238 
0.049 
0.015 
0.403 


255.666 

60.007 

4.305 

6.127 

5.275 


1,239 
304 


Rye products 


20 

28 




29 








47.557 


7.092 


331.380 


1,620 






Vegetables 


2.556 
3.624 
0.952 


0.176 
0.201 
0.306 


6.730 

29.596 

9.529 


40 




138 


Other vegetables 


46 




7.132 


0.683 


45.855 


224 








0.015 




147.266 


604 






Fruits 


0.193 
0.051 
0.274 
0.222 


0.190 
0.013 
0.137 
0.253 


6.899 

0.977 
4.380 
4.996 


31 




4 




20 




24 








0.740 


0.593 


17.252 


79 


Vegetable Oils and Nuts 
Nuts 


1.673 


3.166 

18.028 
0.795 


1.278 
0.664 


42 


Vegetable oils 


168 




0.340 


11 








2.013 


21.989 


1.942 


221 






Fish 


2.867 


0.618 


0.001 


18 








60.324 


30.975 


543.696 


2,766 






Meats and Meat Products 


16.905 

12.136 

1.621 


16.212 
61 .765 


0.053 
OSS 


221 




625 




2.577 I 0.018 


31 












30.643 


80.554 


0.153 


876 








8.156 


5.743 




87 








0.026 


1.773 




17 








24.358 


45.942 


29 .437 


648 






Sub-iotal — All Secondary 


63.183 


134.012 


29.590 


1,628 






Total 


123.507 


L64 987 


573.286 


4,394 







CONSUMPTION OF HUMAN FOOD IN THE 

Table 77 — Continued 



UNITED STATES 255 







1914 


-15 




Commodity 


Protein 
in grams 


Fat in 
grams 


Carbo- 
hydrate 
in grams 


Calories 


Grains and Derivative Products 


32 .059 
6.600 
0.368 
0.440 
0.936 


2.794 
3.163 
0.049 
0.011 
0.380 


211.133 

58.793 

4.256 

4.343 

4.908 


1,023 




298 




19 




20 




28 








40.403 


6.397 


283 .433 


1,388 






Vegetables 


2.254 
4.335 
1095 


0.159 
0.241 
0.332 


5.877 

35.399 

9.984 


35 




165 




49 








7.684 


0.732 


51.260 


249 








0.015 




141.484 


580 






Fruits 


0.336 
0.049 
0.226 
0.258 


0.332 
0.012 
0.113 
0.216 


12.039 
0.945 
3.613 
5.56C 


54 




4 




17 




26 








0.869 


0.673 


22 . 157 


101 






Vegetable Oils and Nuts 
Nuts 


1.668 


3.115 

19.489 

0.707 


1.258 
0.588 


41 




181 




0.301 


10 








1.969 


23.311 


1.846 


232 






Fish 


2.843 


0.614 


0.001 


18 






Sub-total — All Primary 


53.783 


31.727 


500.181 


2,568 


Meats and Meat Products 


16.662 
13.655 

1.384 


16.061 

70.678 

2.105 


0.054 
0.094 
0.015 


219 




714 




25 






Sub-total — Meats 


31.677 


88.676 


0.163 


956 




8.156 


5 .743 




87 








0.025 


1.733 





16 






Dairy products 


24.307 


45.870 


29.586 


648 




64.165 


142.022 


29 .749 


1,707 






Grand Total 


117.948 


173.749 


529 .930 


4,275 







256 



THE NATION S FOOD 

Table 77— -Continued 



1915-16 



Commodity 



Protein 
in grams 



Grains and Derivative Products 

Wheat and products 

Corn products 

Rye products 

Rice and products 

Other cereals 



37.363 
6.483 
0.370 
0.537 
1.036 



Sub-total — Grains 45 . 789 



Vegetables 



Legumes 

Potatoes 

Other vegetables. ... 



Sub-total — Vegetables. 



1.921 
3.720 
1.041 



6.682 



Fat in 
grams 



3.260 
3.100 
0.049 
0.013 

0.428 



6.850 



0.134 
0.207 
0.354 



0.695 



Carbo- 
hydrate 
in grams 



246.108 

57 . 767 

4.282 

5.308 

5.219 



318.684 



4.955 
30.380 
11.172 



46.507 



Calories 



1.193 

292 

20 

24 

30 



1,559 



29 
142 
54 



225 



Sugars 



0.015 



130.441 



535 



Fruits 



Apples 

Oranges. . . . 
Bananas. . . . 
Other fruits. 



Sub-total — Fruits . 



0.310 
0.049 
0.199 
0.300 



0.308 
0.012 
0.099 
0.296 



11.130 
0.944 
3.182 
6.640 



50 

4 

15 

31 



0.858 



0.715 



21.896 



100 



Vegetable Oils and Nuts 

Nuts 

Vegetable oils 

Chocolate and cocoa 



1.546 
0.383 



3.207 
13 . 693 
0.899 i 0.748 



41 

127 

13 



Sub-total — Oils and Nut* 



1.929 



17.799 



1 .925 



181 



Fish 



Sub-total — All Primary, 



2.577 



0.517 



57.850 



0.001 



16 



26.576 I 519.454 , 2,616 



Meats and Meat Products 


16.925 

13 . 058 

1.298 


16.181 

69.083 

2.019 


0.056 
0.094 
0.014 


221 




697 




24 






Sub-tot!'! — Meats 


3 l . 233 


87.033 


0. 164 


939 


Poultry and eggs 


8. L32 


5.727 




^7 




0.026 


I .785 




17 






Dairy products. . . '. 


24 635 


Hi 593 


29.639 


656 




64 . 026 


141 . 1 38 


29.803 


1,699 




Ora ml Total 


121.876 


167.711 


549.257 


4,315 



CONSUMPTION OF HUMAN FOOD IN THE 

Table 77 — Continued 



UNITED STATES 257 



1916-17 



Commodity 


Protein 
in grams 


Fat in 
grams 


Carbo- 
hydrate 
in grams 


Calories 


Grains and Derivative Products 


32.578 
6.399 
0.388 
0.804 
1.247 


2.839 
3.054 
0.051 
0.020 
0.526 


214.602 

57.021 

4.496 

7.935 

5.997 


1,040 


Corn products 

Rye products 


288 
21 
36 


Other cereals 


35 


Sub-total — Grains 


41.416 


6.490 


290.051 


1,420 


Vegetables 


2.405 
2.972 
0.897 


0.165 
0.165 
0.318 


6.286 
24.275 
10.073 


37 




113 


Other vegetables 


48 




6.274 


0.648 


40.634 


198 






Sugars 


0.014 




138.211 


567 


Fruits 


0.269 
0.069 
0.183 
0.229 


0.268 
0.017 
0.092 
0.267 


9.682 
1.330 
2.933 
5.314 


43 




6 




14 


Other fruits 


25 








0.750 


0.644 


19.259 


88 






1 egetable Oils and Nuts 
Nuts 


1.521 
0.589 


3.351 

17.361 

1.381 


1.165 
1.149 


42 


Vegetable oils 


162 
20 






Sub-total — Oils and Nuts 


2.110 


22 . 093 


2.314 


224 






Fish 


2.673 


0.558 


0.001 


17 


Sub-total — All Primary 


53 . 237 


30.433 


490.470 


2,514 






Meats and Meat Products 


17.852 

12.650 

1. 161 


17.071 

66.583 

1.796 


0.060 
0.092 
0.013 


233 


Pork and products 


672 


Mutton and products 


22 






Sub-total— Meats 


31.612 


85 . 205 


0.163 


924 


Poultry and eggs 


8.105 


5.710 


' 86 


Oleomargarine 


0.039 


2.717 


25 




24 . 850 


47.023 


29.751 


662 






Sub-total — All Secondary 


64.606 


140.655 


29.914 


1,697 


Grand Total 


117.843 


171.088 


520.384 


4,211 





17 



258 



THE NATION S FOOD 
Table 77 — Continued 



Commodity 



1917-18 



Protein 
in grams 



T? Q + in ' Carbo- 
gram .^drate 

& in grams 



Calories 



Grains and Derivative Products 


29.374 
7.570 
0.768 
0.960 
2.033 


2.556 
3.712 
0.102 
0.024 
0.722 


193.483 

67.313 

8.891 

9.476 

11.020 


938 




342 




41 




43 




60 








40.705 


7.116 


290.183 


1,424 






Vegetables 


3.297 
4.471 
1.145 


0.229 
0.248 
0.393 


8.657 
36.516 
12.439 


51 




170 




59 








8.913 


0.870 


57.612 


280 








0.014 




136.611 


560 






Fruits 


0.233 
0.035 
0.180 
0.290 


0.233 
0.009 
0.090 
0.211 


8.383 
0.667 
2.884 
6.847 


38 




3 




13 




31 








0.738 


0.543 


18.781 


85 






Vegetable Oils and Nuts 
Nuts 


2.559 


5.601 

17.329 

1.476 


1.969 



1.224 


71 




161 




0.627 


21 






Sub-total— Oils and Nuts 


3.186 


24.406 


3.193 


253 






Fish 


2.655 


0.558 


0.001 


17 








56.211 


33.493 


506.381 


2,619 






Beef and products 


16.856 

11.830 

0.884 


16.040 

63.888 
1.463 


0.049 
0.089 
0.010 ! 


219 
643 




17 








29.522 


81.269 


0.147 


878 








7.769 


5.472 


' : 


83 






Oleomargarine 


0.056 


3.905 


37 




24.640 


47.007 


28 . 644 


656 








61.987 


137.653 


28.791 


1,654 






Grand Total 


118.198 


171.146 


535.172 


4,273 







CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 259 

In bringing this book to a conclusion, the writer would empha- 
size that he has been solely concerned in the presentation of an 
accurate picture of the facts regarding an obviously important mat- 
ter, national nutrition. He has no theories to propound about these 
facts, and discussions about the relations of national nutrition to var- 
ious social, political, medical, economic, or industrial problems are 
conspicuously absent from the book. This is deliberate. It does 
not indicate that the writer fails to perceive these problems, and 
their relation to national nutrition. It means rather that he has 
thought it wiser to separate sharply the facts as such from their 
possible application. The book constitutes a definite piece of 
statistical research, precisely delimited as to scope. It makes avail- 
able for the first time a knowledge, to at least the first degree of 
approximation, of how much and what kinds of food the American 
people as a great whole eat. 



APPENDIX 

THE CONSUMPTION OF NUTRIENTS BY DOMESTIC ANIMALS IN 
THE FORM OF FEEDS AND FODDERS 

It was the original intention in this study to follow the statistical 
analysis of human food consumption with an equally detailed and 
searching analysis of the consumption of nutrients by the domestic 
animals. Indeed, the preliminary statistical work had been com- 
pleted. But the signing of the armistice and the consequently 
necessary diversion of the writer's energies and interests into- 
totally different channels have made the carrying out of the original 
plan impossible. It does, however, appear desirable that all of 
the work done on the animal feeds and fodders should not be lost. 
Consequently, I am inserting here as an appendix the final table 
of consumption of animal feeds in the several years. The figures 
in this table were reached by precisely the same statistical plan 
as has been followed in the case of human foods in the body of the 
book. Exports and imports were balanced to get net exports. 
These net exports were deducted from net production (after taking 
out losses, etc.) to find net consumption. In the final table here 
reproduced many single products, which in the intermediate 
calculations were kept separate, are grouped in large general classes, 
such as "Wheat and products." This rubric includes all the wheat 
milling by-products, wheat fed as such, etc. 

Beyond the figures given in this table should come the nutrients 
derived by grazing animals from green pasturage harvested by the 
animals themselves. In certain of the European countries attempts 
have been made to estimate this exceedingly difficult quantity. 
Under the conditions of animal husbandry prevailing in the United 
States, and having due regard to the enormous size of the country 
and the consequent diversity of conditions, it seems to the writer 
hopelessly impossible to arrive at a significant national estimate 
of the amount of nutriment got by animals from pasturage. One 
can, of course, guess at a figure, but there is no means of evaluating 
the probable error of the guess. Consequently, the figures given 
in the following table are to be interpreted as minimum amounts 
of nutrients consumed by domestic animals, which can be definitely 
accounted for statistically. To them should be added the unknown. 
X of pasturage. 

261 



262 the nation's food 

Showing the Consumption of Animal Feeds and Fodders 





1911-1912 


Commodity 


Protein 

(metric tons) 


Fat 
(metric tons) 


Carbohydrates 
(metric tons) 


Calories 
(millions) 


Corn and products 

Wheat and products 

Oats and products 

Barley and products 

Rye and products 

Buckwheat and products. . 

Rice and products 

Kaffir corn 


5,750,803 

519,415 

1,392,482 

277,771 

66,356 

27,819 

6,912 

83,741 


2,723,188 

172,818 

492,120 

57,825 

11,942 

6,641 

1,287 

22,633 


38,159,237 

2,136,889 

6,706,189 

1,253,291 

320,247 

131,183 

28,424 

528,848 


205,392,129 

12,500,360 

37,787,510 

6,816,172 

1,696,406 

713,751 

156,856 

2.722.540 






Sub-total — Grains 


8,105,474 


3,483,292 


49,233,636 


267,530,636 


Oil cake and meal 

Molasses 


561,319 


134,231 

6,685 
1,537,036 


494,417 

166,071 

2,899 

26,498,477 


5,578,735 
680,985 


Peanuts 


3,906 
5,164,437 


90,112 


Hay 


144,135,859 






Sub-total — All Primary. . . 


13,835,136 


5,161,244 


76,395,500 


418,016,327 


Dairy products 


610,523 


40,166 


722,987 


5,844,321 






Grand Total 


14,445,659 


5,201,410 


77,118,487 


423,860,648 







APPENDIX 



263 





1912-1913 


Commodity 


Protein 
(metric tons) 


Fat 
(metric tons) 


Carbohydrates 
(metric tons) 


Calories 
(millions) 


Corn and products 

Wheat and products 

Oats and products 

Barley and products 

Rye and products 

Buckwheat and products. . 

Rice and products 

Kaffir corn 


7,227,040 

561,015 

2,175,772 

387,088 

65,415 

31,522 

7,536 

111,654 


3,438,178 

186,139 

769,818 

78,150 

11,876 

7,488 

1,359 

30,177 


48,148,008 

2,316,813 

10,472,663 

1,895,243 

310,297 

154,390 

32,571 

705,130 


259,057,323 

13,532,664 

59,027,643 

10,085,870 

1,651,122 

831,952 

177,121 

3,630,053 






Sub-total — Grains 


10,545,728 


4,517,636 


64,002,139 


347,719,494 


Oil cake and meal 

Molasses 


541,635 


129,054 

7,327 
2,059,832 


477,903 

164,017 

3,178 

35,511,502 


5,382,199 
672,566 


Peanuts 


4,282 
6,921,035 


98,773 


Hay 


193,161,318 




Sab-total — All Primary. . . 


18,012,680 


6,713,849 


100,158,739 


547,034,350 


Dairy products 


604,565 


39,774 


715,931 


5,787,287 




Grand Total 


18,617,245 


6,753,623 


100,874,670 


552,821,637 







264 



THE NATION S FOOD 





1913-1914 


Commodity 


Protein 

(metric tons) 


Fat 

(metric tons) 


Carbohydrates 
(metric tons) 


Calories 
(millions) 


Corn and products 

Wheat and products 

Oats and products 

Barley and products 

Rye and products 

Buckwheat and products. . 

Rice and products 

Kaffir corn 


5,668,037 

607,984 

1,762,488 

305,186 

80,744 

21,270 

7,644 

139,568 


2,682,773 

200,761 

622,995 

63,257 

14,084 

5,099 

1,377 

37,721 


37,592,297 

2,495,609 

8,487,380 

1,394,568 

405,923 

97,221 

33,086 

881,413 


202,351,941 

14,594,493 

47,826,293 

7,558,447 

2,126,645 

533,288 

179,851 

4,537,566 


Sub-total — Grains 


8,576,823 


3,623,876 


51,362,590 


279,501,383 


Oil cake and meal 

Molasses 


617,218 


147,782 

7,968 
1,798,389 


543,300 

200,539 

3,456 

31,004,223 


6,134,303 

822,327 

107,406 

168,644,423 


Peanuts 


4,656 
6,042,586 


Hay 




Sub-total — All Primary. . . 


15,241,283 


5,578,015 


83,114,108 


455,209,842 


Dairy products 


611,643 


40,239 


724,314 


5,855,050 




Grand Total 


15,852,926 


5,618,254 


83,838,422 


461,064,892 





APPENDIX 



265 





1914-1915 


Commodity 


Protein 
(metric tons) 


Fat 
(metric tons) 


Carbohydrates 
(metric tons) 


Calories 
(millions) 


Corn and products 

Wheat and products 

Oats and products 

Barley and products 

Rye and products 

Buckwheat and products. . 

Rice and products 

Kaffir corn 


6,179,888 

562,816 

1,572,114 

302,093 

54,906 

26,732 

6,683 

167,481 


2,927,469 

183,232 

555,180 

61,915 

9,313 

6,349 

1,404 

45,265 


41,079,900 

2,328,559 

7,574,133 

1,423,313 

261,851 

130,563 

21,773 

1,057,696 


221,028,602 

13,561,180 

42,669,860 

7,651,115 

1,385,527 

704,059 

129,613 

5,445,079 


Sub-total — Grains 


8,870,669 


3,789,595 


53,874,626 


• 292,548,738 


Oil cake and meal 

Molasses 


680,219 


161,939 

8,575 
2,008,825 


600,889 

135,546 

3,719 

34,632,148 


6,760,704 

555,816 

115,590 

188,378,160 


Peanuts 


5,011 
6,749,653 


Hay 




Sub-total — All Primary. . . 


16,305,552 


5,968,934 


89,246,928 


488,359,008 


Dairy products 


627,128 


41,258 


742,652 


6,003,283 




Grand Total 


16,932,680 


6,010,192 


89,989,580 


494,362,291 





266 



THE NATION^ FOOD 





1915-1916 


Commodity 


Protein 
(metric tons) 


Fat Carbohydrates 
(metric tons) | (metric tons) 


Calories 
(millions) 


Corn and products 

Wheat and products 

Oats and products 

Barley and products 

Rye and products 

Buckwheat and products. . 

Rice and products 

Kaffir corn 


6,714,748 

806,150 

2,266,087 

381,716 

79,696 

23,107 

5,494 

303,524 


3,200,688 

265,143 

801,155 

76,111 

13,300 

5,497 

1,178 

82,034 


45,033,322 

3,302,518 

10,911,496 

1,927,738 

408,617 

111,569 

17,013 

1,916,851 


241,975,130 

19,314,915 

61,489,015 

10,178,118 

2,126,106 

603,375 

103,124 

9,868,060 




Sub-total — Grains 


10,580,082 


4,444,992 


63,628,444 


345,652,185 


Oil cake and meal 

Molasses 


514,981 


121,413 

7,913 

2,428,856 


457,127 

140,706 

3,432 

41,873,485 


5,116,469 

576,974 

106,663 

227,766,702 


Peanuts 

Hay 


4,624 
8,160,957 


Sub-total — All Primary . . . 


19,260,644 


7,003,174 


106,103,194 


579,218,993 


Dairy products 


652,081 


42,900 


772,201 


6,242,150 


Grand Total 


19,912,725 


7,046,074 


106,875,395 


585,461,143 









APPENDIX 



267 





1916-1917 


Commodity 


Protein 

(metric tons) 


Fat 
(metric tons) 


Carbohydrates 
(metric tons) 


Calories 
(millions) 


Corn and products 

Wheat and products 

Oats and products 

Barley and products 

Rye and products 

Buckwheat and products. . 

Rice and products 

Kaffir corn 


5,855,023 

437,287 

1,750,287 

284,856 

64,951 

16,974 

4,673 

142,819 


2,759,071 

143,308 

617,062 

59,461 

10,846 

4,066 

1,043 

38,600 


38,554,303 

1,804,983 

8,439,477 

1,277,398 

319,325 

78,129 

13,022 

901,944 


207,773,325 

10,527,982 

47,524,602 

6,959,281 

1,676,654 

427,780 

82,122 

4,643,259 






Sub-total — Grains . 


8,556,465 


3,633,352 


51,387,954 


279,609,790 




Oil cake and meal 

Molasses 


553,544 


129,999 

7,821 
2,516,126 


492,401 

150,075 

3,392 

43,378,018 


5,499,100 
615,392 


Peanuts 

Hay 


4,570 
8,454,185 


105,430 
235,950,464 




Sub-total — All Primary. . . 


17,568,764 


6,287,298 


95,411,840 


521,780,176 


Dairy products 


675,265 


44,425 


799,655 


6,464,075 




Grand Total 


18,244,029 


6,331,723 


96,211,495 


528,244.251 







268 



THE NATION S FOOD 





1917-1918 


Commodity 


Protein 
(metric tons) 


Fat 

(metric tons) 


Carbohydrates 
(metric tons) 


Calories 
(millions) 


Corn and products ... 

Wheat and products 

Oats and products 

Barley and products 

Rye and products 

Buckwheat and products. . 

Rice and products 

Kaffir corn 


6,770,333 

521,224 

2,274,067 

334,422 

85,582 

28,831 

2,868 

201,180 


3,245,104 

177,320 

800,870 

64,236 

13,643 

6,810 

535 

54,373 


46,055,653 

2,073,796 

10,970,728 

1,785,921 

371,429 

146,414 

11,745 

1,270,517 


246,808,493 

12,291,942 

61,762,002 

9,292,200 

2,000,937 

781,940 

64,881 

6,540,695 






Sub-total — Grains 


10,218,325 


4,362,844 


62,685,922 


339,540,751 


Oil cake and meal 

Molasses 


715,317 


166,313 

13,021 
2,162,377 


636,403 

160,425 

5,648 

37,279,384 


7,090,224 
657,834 


Peanuts 


7,609 

7,265,588 


175,524 


Hay 


202,777,540 






Sub-total — All Primary. . . 


18,206,839 


6,704,555 


100,767,782 


550,241,873 


Dairy products 


686,768 


45,182 


813,277 


6,574,191 






Grand Total 


18,893,607 


6,749,737 


101,581,059 


556,816,064 







INDEX 



Adult man basis, 245 

men, population equivalent in, 245 
Age-intake factors, 245 
Alaska, 95, 123 

Alcoholic beverages, 33, 35, 37 
Alimentary paste products, 96 
Allies, 146, 244 
Almonds, 98 
Alsberg, C. L., 40 
Animal feeds and fodders, 262 

Husbandry Division, 62, 63 
Animals slaughtered, 59 
Annual human food production, 77 
Anthracnose, 33 
Apples, 42 

Apricots, dried, 42, 127 
Armour & Co., 59, 61 
Armsby, H. P., 44 
Atwater, W. O. and Bryant, A. P., 

30, 33, 40, 44, 45, 59, 60, 62, 96, 97, 

98, 99, 112, 113, 126, 127, 136 
Austria, 18 

Bacon, 22, 112 

Bananas, 97 
Barley flour, 36 

meal, 36 
Beans, 37, 96, 126 
Beef, 58, 111, 170, 237 

canned, 136 

pickled, 136 
Beet sugar, 39, 97 
Bernhardt, Joshua, 40 
Biscuit, 126 
Bologna sausage, 112 
Bolshevism, 17 
Boston crackers, 126 
Brain, 59 
Brazil nuts, 98 
Bread, 126 
Breakfast foods, 36 



Broiler chicks, 62 

Broken rice, 96 

Bryant, A. P., 30, 33, 40, 44, 45, 59, 

60, 62, 96, 97, 98, 99, 112, 113, 126, 

127, 136 
Buckwheat flour, 37 
Bureau of Animal Industry, 58 

of Chemistry, 41, 45 
Butter, 113 

crackers, 126 

substitutes, 113 

Cabbage, 39 

crop, 39 
Cacao, crude, 99 
Calculations, 30, 195 
California Packing Corporation, 42 
Caloric value, consumption in terms 

of, 229, 236 
Calories, total exported, 155 
Calory, 29 

content of exported human foods, 
161, 168, 173 
Cane sugar, 97 
Canned beef, 22, 136 

corn, 39 

peas, 39 

pork, 136 

tomatoes, 39 
Carbohydrates, 32 

consumption of, 228, 235, 240 

gross exports of, 160, 166, 172 

production, 83, 88 

total exported, 155 
Carcass beef, 58 
''Carry-over, "32, 210 
Caul fat, 61 
Cellulose, 32 
Changes, food exports, 154 

in food consumption, 231, 242 
Chase, S., 10 



269 



270 



INDEX 



Cheese, 113 

Chinese nut oil, 98 

Chocolate, 99 

Classification of food, 27 

Cleaned rice, 96 

Cocoa, 99 

Cocoanut oil, 42, 45, 98 

shredded, 98 
Cod, 127 

cured, 99 
Commissioner of Internal Revenue, 61 
Concentration of nutrients, 158, 208 
Condensed milk, 22, 113, 137, 152, 170 
Confectionery, 126 

Conservation, 146, 225, 241, 243, 244 
Consumption, 209, 212, 210, 220, 221, 
222, 243 

by domestic animals, 261 

in terms of caloric value, 229, 236 

of carbohydrate, 228, 235, 240 

of fat, 227, 234, 238, 249 

of protein, 226, 233, 237 

per adult man per day, 252 

per capita per diem, 244 

summary of, 247 
Conversion factors, 45, 46, 63, 64, 100, 

113, 127, 128, 137 
Corn flour, 33, 34 

meal, 33, 34 

oil, 22, 42, 44 

syrup, 126 
Cottonseed oil, 42, 44, 98 
Crab meat. 99 
Crackers, 126 
Cream, 113 

nuts, 98 

crackers, 126 
Crop-end reserves, 210, 211 
Cuba, 40 
Cured cod, 99 

fish, 99, 127 

herring, 99 

mackerel, 99 
Currants, 97 
Custom milling, 34 

Dairy cows, 63, 92 

products, 63, 82, 83, 84, 113, 159, 
160, 161, 206, 207, 225, 231, 237, 239 



Dates, 97 

Deductions, 32, 35, 41, 57, 97, 99, 175, 

176, 177, 246, 248 
Dietary habit, 222 

standards, 244 

studies, 248 
Domestic animals, 27 
consumption by, 261 

exports, 123 
Dressed weight, 60 
Dried beans, 96 

lima beans, 96 

peas, 126 
Dry-salted bellies, 136 



Edible offal, 58, 59, 60, 61 
from calves, 60 
from hogs, 60 
from sheep and lambs, 61 
olive oil, 98 
waste, 246 

Egg crackers, 126 

Eggs, 62, 82, 83, 84, 112, 159, 160, 161, 
231, 239 
dried, 112 
frozen, 112 

Eltzbacher Commission, 18 

Embargoes, 25 

Energy content, 241 
of wheat crop, 92 
values, 29, 84, 89, 230 

England, 19 

Ether extract, 32 

Europe, food map of, 18 

Evaporated milk, 137 

Excess exportation, 157 
production, 157 

Expeditionary Forces, 22 

Exported human foods, calory con- 
tent of, 161, 168, 173 

Exports, 19, 20, 23, 24, 25, 220 
excess, 157 
gross, 123, 154, 155 
net, 175, 196, 203, 204, 205, 207 
of carbohydrate, 160, 166, 172 
of domestic merchandise, 123 
of fat, 148, 160, 164, 171 
of foreign merchandise, 123 



INDEX 



271 



Exports of primary human foods, 129, 

145, 147, 148 
of protein, 159, 162, 171 
of secondary human foods, gross 

domestic, 138, 150 
of wheat, 23 

flour, 23 
production ratio, 148, 149, 153, 154 
to Western Allies, 20 

Factors, age-intake, 245 

conversion, 46, 64, 100, 113, 128, 
137 
Failure to harvest, 32 
Famine, 17 

Farm reserves of wheat, 211 
Fat, 32, 56, 225 

and Oil Survey, 43, 44, 45 

consumption of, 227, 234, 238, 249 

gross exports of, 160, 164, 171 

production, 83, 87 

total exported, 155 
Fatty acids, 32 
Feeds, 35, 261 

and fodders, animal, 262 
Figs, 97 
Filberts, 98 
Fiscal year, 31 

Fish, 45, 82, 83, 84, 127, 159, 160, 161, 
231 

cured, 99, 127 

fresh, 99, 127 

pickled, 127 
Flat bread, 126 
Flour, rice, 96 

wheat, 22, 23, 46, 96, 126, 170, 211 
Fodders, 35, 261, 262 
Food Administration, 146, 209, 211, 
225, 232, 241, 243, 244 
changes in, 231, 242 

consumption of, 212, 219 
human, 222 

map of Europe, 18 

problem, 17 
Foreign exports, 123 
France, 18, 19, 23, 24, 25 
Fresh beef, 22 

fish, 99, 127 

pork, 22, 112, 136 



Fruits, 42, 56, 82, 83, 84, 97, 127, 159, 
160, 161, 231 

Game, 58 

Garbage, 246 

Geese, 62 

German submarine campaign, 108 

Germany, 18 

Glucose, 41 

Glycogen, 59 

Goats, 58 

Gorrell, Frank, 39 

Graham crackers, 126 

Grains, 33, 56, 82, 83, 84, 96, 125, 126, 
159, 160, 161, 225, 231 

Grape sugar, 41, 126 

Green olives, 97, 98 

Grits, 34 

Gross domestic exports of primary 
human foods, 129 
of secondary human foods, 138 
exports, 123, 154, 155 

of carbohydrate, 160, 166, 172 
of fat, 160, 164, 171 
of primary foods, 145, 147 
of protein, 159, 162, 171 
of secondary foods, 150 
imports, 95, 101, 108 
of primary foods, 109 
of secondary foods, 114, 121 

Gums, 32 

Haddock, 99, 127 

smoked, 99 
Hake, 99, 127 
Hams, 22, 112, 136 
Hawaii, 40, 95, 96, 123, 137 
Heart, 59 
Henry, W. A. and Morrison, F. B., 

30, 40 
Herring, 127 

cured, 99 

smoked, 99 
Hog, 92, 239 
Home garden, 93, 94 
Hominy, 34 
Honey, 41, 97 
Hoover, H. C.', 10 
Horses, 58 
Human food production, 81 



272 



INDEX 



Imported food, summary of, 194 

primary food, 185 

secondary food, 193 
Imports, 176, 220 

gross, 95, 101, 108 

net, 175, 193, 196, 203, 204, 205, 207 
foreign, 178, 186, 195 

of primary food, gross, 109 

of secondary foods, gross, 114, 121 
Increase in food imports, 108 
Industrial uses, 33, 35 
Inspected slaughter, 60 
Italy, 19, 23. 24, 25 

Johns, C. O., 44 
Jones, D. B., 44 

Kidneys, 59 

Lamb, 61, 112 
Lane, M. B., 10 
Lard, 60, 136, 170 

compounds, 136 

substitutes, 43 
Leach, A. E., 30, 40 
Lecithins, 32 
Lentils, 96 
Linseed oil cake, 22 
Live weight, 59, 60, 62 
Liver, 58 
Lobsters, 99 

Louisiana cane sugar, 39 
Lungs, 59 
Lusk, G., 26 

Macaroni, 96 
Mackerel, cured, 99 

salt, 99 
Mahana, George S., 41 
Maize meal, 33 
Malthus, 80 

Manufacturing losses, 33 
Maple sugar, 41, 97, 127 

syrup, 41, 126 
Marrow, 59 
Marshall, Wm, 40 
McCollum, E. V., 26 
Meats, 58, 82, 83, 84, 111, 159, 160, 

161, 225, 231 



Merchant mills, 34 
Metric ton, 29 
Milk, 63, 113, 207 

condensed, 22, 113, 137, 152, 170 

evaporated, 137 

production, 63 
Milling Division, 36 
Miner, J, R., 10 
Molasses, 40, 97 
Morrison, F. B., 30, 40 
Murlin, J. R., 247 
Mushrooms, 95 
Mutton, 61, 112, 137 

National Canners' Association, 39 

Food Bill, 209 
Net exports, 175, 196, 203, 204, 205, 
207 
imports, 175, 193, 196, 203, 204, 
205, 207 
foreign, 178, 186. 195 
nutrients in human food, 80 
Neutral lard, 136 
Nitrogenous fats, 32 

matter, 32 
Nutrient concentration, 158, 208 

production, 56 
Nutritional intake, 230, 244 

total, 222, 223 
Nuts, 42, 82, 83, 84, 98, 159, 160, 161, 
231 
Brazil, 98 
cream, 98 

Oatmeal, 36 

Oat Millers' Association, 36 

crackers, 126 
Ocean tonnage, 19 
Oil, Chinese nut, 98 

cocoanut, 98 

cottonseed, 98 

edible olive, 42, 45, 98 

vegetable, 206 
Oils, 82, 83, 84, 159, 160, 161, 231 
Oleomargarine, 43, 58, 61, 231, 240 
Oleo oil, 58, 61, 137 

stearin, 112 
Olive oil, 42, 45, 98 
Olives, 97 



INDEX 



273 



Onions, 38, 96 
Oranges, 42, 98 
Oyster crackers, 126 

Paley, 173 
Pea crop, 37, 38 
Peaches, 42 

dried, 127 
Peanut, 43, 98 

crop, 43 

oil, 44 
Pearl, R., 247 
Pears, 42 
Peas, dried, 96 

other than canned, 37 
Per capita per diem consumption, 244 

production, 80, 81 
Philippine Islands, 95, 123 
Phillips, E. F., 41 
Physiological requirements, 250 
Physiology of nutrition, 26 
Pickled beef, 22, 136 

fish, 127 

pork, 22, 136 
Pilot bread, 126 
Plan, 26, 29, 32 
Plant diseases, 32 
Poland, 18 
Pollock, 99, 127 
Population, 80, 243, 245 

equivalent in adult men, 245 
Pork, 60, 170 

canned, 136 

fresh, 112, 136 

pickled, 136 
Porto Rico, 40, 95, 123, 137 
Potatoes, 38, 96 
Poultry, 62, 83, 84, 93, 159, 160, 161, 

231, 239 
Pretzels, 126 
Prices, 108 
Primary feeds or fodders, 27 

food imports, 110, 185 

production, 31, 47, 54, 55, 56, 110 

foods, 27, 79 
Problems, 26, 209 
Production, 109, 220 

excess, 157 

of human food, 81 

18 



Production of human food, total, 75, 
76 
primary foods, 31, 47, 54, 55, 56, 110 
secondary foods, 58, 65, 72, 73 

Protein, 32 

consumption of, 226, 233, 237 
gross exports of, 159, 162, 171 
production, 82, 86 
total exported, 155 

Prunes, 42 

Rabbits, 58 

Raisins, 42, 97 

Ratio, export production, 148, 149, 

153, 154 
Re-exports, 186 
Refined sugar, 22, 127, 170 
Requirements, physiological, 250 
Reserves, crop-end, 210, 211 
Rice, 22, 37, 96, 126 

flour, 96 
Ripe olives, 97 
Rolled oats, 36 
Rolph, George M., 40 
Russia, 18 
Rye flour, 37 

Saccharine materials, 39, 97, 126 
Salted mess beef, 136 

pork, 136 
Saltines, 126 
Sausage, bologna, 112 

canned, 136 
Secondary foods, 28, 79 

exports, 151 

imports, 121, 193 

production, 58, 65, 72, 73 
Seed, 32 
Serbia, 18 

Shelled nut meats, 98 
Shipments to non-contiguous posses- 
sions, 123 
Shoulders, 22, 136 
Slaughter of cattle, 58 

total, 58 
Small calory, 29 
Smoked haddock, 99 

herring, 99 
Soda crackers, 126 



274 



INDEX 



Soil 27 

Sorghum syrup, 41 

Spaghetti, 96 

Starches, 32 

Stearin from animal fats, 137 

bleo, 112 
Storage, 35 
Substitution, 243 
Suet, 59 
Sugar, 194 

beet, 97 

cane, 97 

domestic cane, 39 

grape, 126 

refined, 127, 170 
Sugars, 32, 56, 82, 83, 84, 108, 159, 160, 

161, 230, 231, 241 
Summary of consumption, 247 

of imported food, 194 
Sun, 27 

Surface, F. M., 10 
Sweet potatoes, 38 
Sweetbreads, 59 
Syrup, 97, 126 

Tallow, 137 
Theobromine, 99 
Tongue, 58, 59 
Tonnage, 173 

Total exported calories, 155 
carbohydrate, 155 
fat, 155 
protein, 155 
food production, 78 
human food production, 75, 76 
nutritional intake, 222, 223 
slaughter, 58, 60, 61 



Transit, 35 
Truffles, 95 
Turkeys, 62 

Uncleaned rice, 96 
United Kingdom, 23, 24, 25, 223, 224 
States, 19, 26, 31 

Bureau of Fisheries, 45 
Department of Agriculture, 29, 
58, 93, 244 
Commerce, 22, 61, 95, 96, 99, 
111, 113, 126 
Units, 29 
Unshelled nuts, 98 

Veal, 60, 111 

Vegetable oils, 42, 61, 98, 206 

Vegetables, 37, 56, 82, 83, 84, 96, 126, 

159, 160, 161, 231 
Vermicelli, 96 
Vermin, 33, 35 
Visible supply of wheat, 211 
Vitamines, 26 
von Huhn, R., 10 

Walnuts, 98 

Water crackers, 126 

Weather injury, 32 

Western Allies, 22, 25 

Wheat, 23, 96, 125, 126, 170, 237, 241 

crop, 34, 35, 211 

exports, 22 

farm reserves, 211 

flour, 22, 23, 46, 96, 126, 170, 211 

nutrients in flour, 34 

visible supply, 211 
Woody fibers, 32 



